Balsamic marinated tri tip sandwich

Place the trimmed tri-tip on a cutting board and tenderize evenly using a retractable needle tenderizer.

Combine all marinade ingredients, except the oil, in a blender and blend for 30 seconds. With the blender running, slowly drizzle in the oil to create a smooth emulsion. Season to taste with salt and pepper. Reserve 3 ounces of the marinade for serving, then pour the remaining marinade over the tri-tip in a 1-gallon resealable bag. Refrigerate and marinate for 48–72 hours.

Preheat the grill and cook the tri-tip to an internal temperature of 125–130°F for medium rare. Remove from the grill and allow the meat to rest for 20 minutes before slicing thinly against the grain. Drizzle with the reserved marinade and finish with a sprinkle of Maldon sea salt.

At the winery, we serve this flavorful tri-tip on a Philly-style hoagie roll with basil aioli, fresh arugula, and ripe tomatoes. Feel free to customize the sandwich with your favorite accompaniments and make it your own.

Enjoy with a glass of V. Sattui red wine, such as our Alexander Valley Cabernet Franc.

Serves 4