Marsala Grilled or Smoked Tri Tip Steak

Step 1: Marinade and Steak ... Prepare the marinade in a small bowl or measuring cup; mix to combine; then, transfer to either a glass dish/pan, or ziploc bag. I prefer the ziploc bag (easy clean up). Then, add the steak to the marinade - make sure to close up the bag and squeeze and shake so the steak is well covered. Or, add the steak to the dish/pan, flip a couple of times; and, cover well with plastic wrap.

Step 2: I like to marinate this at least 24 hrs up to 48. And, I flip it half way through, so both sides get equal marinating time. This is why I like the bag - just flip it over. After the steak is done marinating; remove from the fridge, discard the marinade, and let it come to room temp. You do NOT want to start with a cold piece of steak.

Step 3: Steak ... Season the steak on both sides with plenty of salt and pepper. And, make sure to oil your grill well! Now, this can be done on a charcoal grill, gas grill, or even a smoker.

Step 4: Charcoal Grill ... Once your charcoal is hot; move the coals to one side. You want direct heat on one side; and, indirect on the other side. I like to add hickory chips (which have soaked in water for at least 30 minutes) directly to the coals. The grill should be around 180-200 degrees. Sear the steak on the hot side (direct heat) for 5 minutes per side; until you get a nice char or crust. Then, transfer to the other side (indirect heat). This will allow the steak to finish cooking slowly. Make sure to cover the grill. It should take approximately 40-50 minutes per pound. Obviously, everyone's grill is different; also, the cut can also alter the cooking time, depending on the thickness. I usually flip it a couple of times during cooking. This steak is best served medium rare or an internal temp of 125-135. I usually take it off when it reaches 125. As it rests, it will continue to cook.

Step 5: Gas Grill ... Pretty similar to the charcoal grill. You want one side on high heat; and the other off. This gives you the same effect as the direct and indirect heat as the charcoal grill. Rather than the hickory chips added to the coals - no coals; so, wrap them in a foil pouch, and poke holes in the top. Or, you can use a small smoker box which is what I do. They are under $10, and a great purchase; also, adding great flavor to any dish cooked on the grill. Same method - sear, then move to the indirect heat side. Temp and cooking time should be about the same. Again, every grill is different.

Step 6: Note: a grill thermometer is a good investment. Especially is you plan on this type of cooking. They are very inexpensive; and a good investment. Mine was from Target I believe or Home Depot. It hangs out the side, so I can keep an eye on the temp.

Step 7: Smoker ... There is no direct heat for this; so, the method is a bit different. Prepare your smoker like you normally do; hickory wood for me. The temp, I prefer at 225 degrees. This should take about 2 1/2-4 hours. My smoker is a vertical one, and uses a water bath; so, it takes almost 4 hrs. But, there are so many types of smokers; so, it is hard to give an accurate cooking time.

Step 8: Note ... This is the time to use a meat thermometer. Especially when cooking a thick piece of meat slowly.

Step 9: Steak ... Once the steak is done; transfer to a platter to rest, and cover with foil. Once the steak has rested at least 15 minutes, slice and plate.

Step 10: Marsala Mushrooms ... You can do these in a foil pouch right on the grill. It is optional, but I love them served with the steak. Cremini or white button mushrooms - 2 cups sliced, onions - 1 cup thin sliced, butter - 2 tablespoons, marsala - 1/4 cup, chicken broth - 1/4 cup, 1/2 teaspoon salt and pepper. Again - optional; but, it is a nice topping to the steak. These can be made as the steak rests. Add all the ingredients to a foil pouch; and, right on the grill. Takes about 20 minutes.

Step 11: Serve and ENJOY! ... Simply plate and serve. Top with the mushrooms. A perfect side is a baked potato and crisp salad. It takes a little work manning the grill; but, so worth it - and delicious!