Marinated Tri-tip

1 to 2 cups dry red wine (even the leftover half bottle in the back of the fridge will do)
¼ cup extra virgin olive oil
3 cloves minced garlic
1 teaspoon honey
1 tablespoon (or more!) fresh black pepper

Mix marinade ingredients together in a plastic zip bag, then add the tri-tip roast. Seal, pressing out excess air so all sides of meat are covered with marinade. Chill for at least several hours or overnight in the refrigerator. Remove roast from marinade bag and blot dry with a paper towel. Let roast sit out 15-20 minutes to take the chill off. Meanwhile prepare grill for direct heat on one side and indirect heat on the other side (see recipe for Grilled Steak on page 13). Grill over high heat for 5-7 minutes on each side. Move to indirect heat and cook for an additional 10 minutes each side-or until interior temperature reaches 125-130°F (medium-rare). Let sit loosely covered with foil for an additional 10 minutes. Temperature will continue to rise as much as 10 more degrees. Cut against the grain into thin slices. Spoon juice over meat when serving. Leftovers make great lunches, especially with big tossed salads