In a dish with a lid, combine the shallots, olive oil, mustard, agave syrup, soy sauce, smashed garlic, herbs and juice of the orange. Stir well to combine. Then pour in the bottle of 7Cellars The Farm Collection Pinot Noir.
Submerge the tri tip steak in the wine marinade and place the whole thing in the fridge for at least 2.5 hours.
Preheat your Traeger Grill to 225*. While the grill preheats, remove the steak from the marinade. Reserve the marinade for a later step.
Pat the steak dry with a paper towel and then season generously with salt and pepper on all sides.
Place the steak in the preheated grill and allow it to cook for about 30 minutes. Using an instant-read thermometer, check the internal temperature of the thickest part of the steak after 30 minutes. When it reaches 120° internally, remove from the grill to a cutting board and tent with foil. It should take 45 min to an hour to reach this point.
While the steak reverse sears, transfer the marinade liquid to a small saucepan and allow to reduce by ½ over a medium temperature on the stove. Strain out the herbs and shallot pieces and set the sauce aside once reduced.
Then, turn up the temperature of your grill to 450* (or its highest setting) and allow it to get very hot for about 10-15 minutes.
Once the grill is very hot, sear the tri tip for about 90 seconds per side, rotating 90* midway through each side to achieve great grill marks. For a great medium rare internal temperature, shoot for 130° when temperature is taken in the thickest part.
Transfer back to the cutting board and rest for 10-15 minutes. Then slice thinly against the grain, serving with reserved wine sauce on the side.
- One tri-tip steak (about 3 pounds)
- 2 shallots, thinly sliced
- ¼ cup olive oil
- ¼ cup dijon mustard
- ¼ cup agave syrup
- ¼ cup soy sauce
- 5 cloves of garlic, smashed
- A handful of fresh herbs– cilantro, thyme, parsley, oregano, etc.
- 1 orange, sliced in half
- One 750 ml bottle of 7Cellars Farm Collection Pinot Noir
- Coarse kosher salt and freshly ground black pepper (about 2 tbsp each)
See this recipe and more on the 7 Cellars Website