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Monthly Wine Spotlight - 2006 Cabernet Sauvignon, Napa Valley

Each month, we pick a featured wine and our kitchen prepares a dish to create a perfect pairing recipe!
This month the Peju Kitchen suggests a bottle of Peju 2006 Cabernet Sauvignon paired with this delicious
Grilled Tri-Tip recipe - Enjoy!

- Peju 2006 Cabernet Sauvignon, Napa Valley Find it Here >
- Grilled Tri Tip Recipe, Download Here >

Grilled Tri-Tip
(Yield: Serves 6 - 8 ppl)

Ingredients

Amount

• Tri-Tip roast

FOR MARINADE:
•   Olive oil
•   Sesame oil
•   Worcestershire sauce
•   Peju red wine
•   Cloves of garlic, minced
•   Ssea salt
•   Ground black pepper

• 2 lbs

•   2 tbsp
•   1 tbsp
•   2 tbsp
•   1 cup
•   2 cloves
•   1 tbsp
•   1 tbsp

Method

1.    Blend ingredients for marinade in food processor.
2.    Trim fat from Tri-tip and score in a criss-cross pattern with a sharp knife.
3.    Place tri-tip in a one-gallon sealable freezer bag; add marinade, seal bag and refrigerate overnight.
4.    Take meat out of refrigerator about 30 minutes before grilling.
5.    Grill meat to desired doneness, about 15 minutes per side for medium rare. Thermometer should read 145F for   medium-rare.
6.    Transfer to cutting board, let stand for 10 minutes. Cut diagonally across grain.

Serve meat with your favorite garden vegetables and a glass of Peju 2006 Cabernet Sauvignon!

View our 2010 Wine of the Month Spotlights >

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