| 8 | 55 | 274 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 6 |
| 1/3 cup | Tamari, gluten free, reduced sodium |
| 2/3 cup | Red wine vinegar |
| 2 tbsp | Lemon juice |
| 1 1/2 tbsp | Worcestershire sauce (verify gluten free) |
| 1 tbsp | Dijon mustard, whole grain (verify gluten free) |
| 2 clove(s) | Garlic (crushed or minced) |
| 1/2 tsp | Black pepper |
| 908 gm | Beef, sirloin tri-tip, lean |
Combine all ingredients except tri-tip. Mix well. Marinade 2 pounds of tri-tip or other cut of beef for at least an hour and up to overnight.
Take meat out of the refrigerator about 20 minutes before cooking
Grill: Preheat an outdoor grill on high.
Place meat directly over heat. Sear for 5 to 10 minutes per side.
Turn down grill to medium heat and continue to cook for another 25-30 minutes or until desired internal temperature.
Oven: Preheat oven to 425 degrees.
In an oven safe skillet (I like cast iron), heat olive oil over medium high heat. Sear for 5 to 10 minutes per side.
Move pan to pre-heated oven. Roast for another 25-30 minutes or until desired internal temperature.
Rare: 125 degrees
Medium Rare: 130-135 degrees
Medium: 135-140 degrees
Medium Well: 140-150 degrees
Well Done: 155+
| Meat | 1.7 |
