Petrus Bekker at Eeden Vineyards talks about the holidays: our holiday tradition is to get as many family members and friends together and enjoy good food, wine, and conversation.
We enjoy a barbecue every chance we get, even in winter when it is not raining…
Here is our recipe for a Steak Barbecue
4-5 lbs beef loin tri-tip roast (fat trimmed), cut to 1 inch thick strips.
1/2 cup soy sauce
1/2 cup Eeden red wine
1/8 cup balsamic vinegar
1/3 cup virgin olive oil
1/8 cup Worcestershire sauce
1/4 tsp Tabasco sauce
1 heaping tbsp chopped garlic
1/4 cup Mr. Yoshida’s sauce (teriyaki sauce will also work)
1 tsp freshly chopped basil or 1/2 tsp dried basil
1 tsp freshly chopped oregano or 1/2 tsp dried oregano
1/2 tsp cumin
Mix together all marinade ingredients in a 13x9x2 dish or two 9x9x2 dishes.
Add cut steak to marinade piece by piece, rotating each piece until thoroughly coated.
Cover dish in plastic wrap and refrigerate for at least 4 hours. Rotate meat at least once while marinating.
Set grill on high, pre-heat and clean grill. Grill steak (covered) about 3 minutes on one side. Flip around, brush with remaining marinade.
Grill about 3 minutes in the other side. Flip around and brush with marinade.
Grill for about 1 more minute on each side. The steak should now be done to medium-rare or medium. If you want your steak more done, flip around one more time. Don’t overcook!
Enjoy with a glass of Eeden Cabernet or Petite Sirah wine!