1 (1-1/2 lb.) beef tri tip roast
1 tsp dried thyme
1 tsp dried basil
1 tsp dried marjoram
1 tsp dry mustard
Salt and ground black pepper to taste
1/3 cup red wine
Rub roast all over with thyme, basil, marjoram, mustard, salt and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate 8 hours to overnight. Pour red wine into the bag with meat 4 hours before grilling.
Preheat grill to med high and grill turning tri tip approximately every 5 minutes until internal temperature is at 140 degrees. Let rest for 10 min. and slice thinly against the grain.