A celebration of the American worker, Labor Day is also known as the unofficial end of the summer season. The long weekend presents one of the last chances for inviting friends and family over to fire up the grill while enjoying the weather, so why not send off the season properly? The following 7 grilled recipes aren’t meant for a small dinner, with each yielding at least 6 servings. Double the recipes if needed, and then start inviting people over for a farewell to the outdoor cooking season.
1. Shiraz-Soy Tri-Tip
Flavored with a Shiraz (Syrah) and soy sauce, this marinated beef recipe from Sunset serves between 10 and 12. For a healthy side, grill vegetables at the same time as you prepare the tri-tip.
- ¾ cup Shiraz (Syrah) wine
- ⅔ cup soy sauce
- ¼ cup vegetable oil
- ¼ cup balsamic vinegar
- ¼ cup lemon juice
- 2 tablespoons Worcestershire
- 2 teaspoons Dijon mustard
- 1½ teaspoons minced garlic
- 1 beef tri-tip (about 2½ pounds), fat trimmed, rinsed and patted dry
Directions: In a gallon-size zip-top plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally.
Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill. Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125 to 130 degrees Fahrenheit on a thermometer, about 25 minutes, or until as done as you like. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.