Cardiff Crack Tri Tip (Seaside Market Copycat Recipe)
If you’ve ever tasted the legendary Cardiff Crack from Seaside Market in Cardiff-by-the-Sea, you know just how unforgettable it is. This Cardiff Crack Tri Tip recipe brings all the rich, savory flavor of the original right to your kitchen—no road trip required. With a bold burgundy pepper marinade, this recipe is perfect for grilling season.
Servings 8 people
Cost $30
Ingredients
- 2-4 lb tri tip roast
- 2 cups burgundy wine *Note 1
- ¼ cup extra virgin olive oil
- 2 tbsp fresh cracked black pepper
- 3 tsp dehydrated garlic
- 2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp honey
- ⅛ tsp dry mustard
Instructions
- Add all the marinade ingredients to a small mixing bowl and whisk to combine. Place the tri tip in a Ziploc bag and pour the marinade over the top. Shake so the marinade coats the entire roast. Let marinate between 12- 24 hours.
- 60 minutes before cooking, remove the tri tip roast from the marinade and pat dry with a paper towel.
- Prepare the grill for direct and indirect heat over medium high heat. Place the tri tip, fat side down on the direct side of the heat and grill for 7 minutes. Flip and grill for 7 more minutes.
- Move to the indirect heat side of the grill and cook for 10 minutes. Flip and cook for 10 more minutes, or until the interior temperature reaches 125-130℉ for medium-rare or 130-140℉ medium. The temperature will increase about 5-7℉ when resting. *Note 2
- Remove from the grill, place on a cutting board and loosely cover with foil. Let rest for 10 minutes before cutting against the grain into thin slices.
Notes
Note 1 - Make sure to select a wine you enjoy the flavor of if drinking it. I've tried pinot noir, merlot and Cabernet sauvignon and I preferred the cab the best. It melded best with the rest of the flavors.
Note 2 - Check this Tri Tip Temperature Chart to select the final internal temperature you prefer your tri tip roast to be.
