Great Tri-Tip Marinade

We grilled a tri-tip steak for dinner tonight and it was pretty good. It is probably among the best of all the steaks we have made recently. We found a recipe from AllRecipes.com, and made some modifications. The modified version follows:

• 1 bottle Guinness
• 4 tbsp crushed Garlic
• 5 tbsp Brown Sugar
• 1 tbsp pepper
• 1 tbsp Soy Sauce
• 1 tbsp Worcestershire Sauce
• Emeril's Essence seasoning

This time we weren't grilling on a whim, so we spent some time to do it right. We made the marinade this morning. Before marinading, we sprinkled the Emeril seasoning. The meat soaked in the marinade for about 8 hours. Once the meat was on the grill, my wife boiled the marinade to burn off any meat contaminants, and we used it to baste the meat as it grilled. The meat had a lot of fat on one side, and my wife trimmed most of it off. What was left, added to the brown sugar in the marinade, was enough to cause some serious flame-ups. I had to monitor the meat closely.

The meat was grilled for an hour, rotated and moved from time to time to prevent the flame-ups from charring the meat. Eventually I moved the coals off to the side and slow cooked the meat for the final half hour. The meat was so tender from the marinade that the charred sections slid right off. This was a very tasty steak. Add some grilled corn and my family's baked beans recipe, and we had a great meal.

I think next time we will grill for 45 minutes instead of the hour, but otherwise it came out exactly as we wanted. Be sure to give this one a try.