Serve with Kendall-JacksonHighland Estates Cabernet SauvignonTo hold up to this full bodied, complex Cabernet Sauvignon we borrowed the intense flavors of Korean barbeque. Kobe tri-tip is marinated and grilled before being wrapped in a lettuce cup from our garden.
Serves 8
Ingredients:
- 1/2 small onion
- 8 garlic cloves
- 1 C. honey
- 2/3 C. soy sauce
- 1/4 C. red wine
- 2 Tbsp. whiskey
- 1 tsp. freshly ground black pepper
- 1 tsp. sesame oil
- 1/2 Tbsp. sesame seeds, toasted
- 2 1/2 lbs. tri-tip, sliced thin against the grain (or Korean-style ribs, ask your butcher to slice these for you)
- 2 heads red leaf lettuce
Directions:
Add the onion, garlic, honey, soy sauce, wine, whiskey, pepper and sesame oil to blender. Blend on high until smooth. Fold in sesame seeds.
In a large bowl, add the marinade and tri-tip. Cover and refrigerate for 2 hours.
Preheat grill to high. Remove the tri-tip from the marinade and grill for 1 minute per side. Remove from grill and cover tri-tip with aluminum foil. Allow to rest for 5 minutes. Wrap in individual lettuce cups and enjoy
Add the onion, garlic, honey, soy sauce, wine, whiskey, pepper and sesame oil to blender. Blend on high until smooth. Fold in sesame seeds.
In a large bowl, add the marinade and tri-tip. Cover and refrigerate for 2 hours.
Preheat grill to high. Remove the tri-tip from the marinade and grill for 1 minute per side. Remove from grill and cover tri-tip with aluminum foil. Allow to rest for 5 minutes. Wrap in individual lettuce cups and enjoy
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