Marinated Tri-tip w/ Port-Cabernet Sauvignon Reduction

For the marinade:
1/2 cup balsamic vinegar
3 sprigs fresh thyme, bruised
3 sprigs fresh oregano, bruised
2 sprigs fresh lavender, bruised
4 cloves garlic, roughly chopped
1/2 tsp freshly cracked black pepper
1 beef tri-tip (about 2lbs), trimmed of most fat
kosher salt and freshly cracked black pepper

For the Reduction:
1 1/2 cups Cabernet Sauvignon
3/4 cup Port
3 cloves garlic, roughly chopped
1/2 cup mushroom stems, (use the caps for something else where you actually eat the mushroom!)
1 sprig lavender
1 sprig oregano
1 tsp whole black pepper corn
kosher salt

Place all ingredients for the marinade into a large sealable plastic bag. Add the tri-tip, then seal the bag removing as much air as possible. Once sealed, shake the bag making sure all surfaces of the tri-tip are covered with the marinade. Allow steak to marinate for 4-24 hours.

Make the Reduction:?Place all ingredients for the reduction except kosher salt into a saucepan. Place pan over medium heat. Allow the ingredients to come to a simmer. Simmer over medium heat until the liquid has reduced to about 1/3 cup. Strain reduction using a chinois or fine-mesh sieve. Discard the herbs and mushroom stems. Season the strained reduction with kosher salt to taste. (The reduction can be made upto 48 hours in advance.)

Remove steak from marinade. Try to remove some of the herbs and garlic that may be adhering to the tri-tip. Liberally season all sides of the tri-tip with kosher salt and freshly cracked black pepper.

Prepare a grill to medium-high heat. Grill tri-tip over medium-high heat until desired level of doneness is achieved, about 10-12 minutes per side for medium-rare. Remove from grill and cover loosely with aluminum foil. Allow meat to rest for at least 10 minutes before serving. To serve, slice thinly across the grain. Drizzle with Port-Cabernet Sauvignon reduction. Enjoy!

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