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cardiff crack recipe

Cardiff Crack Recipe

This mouthwatering recipe has captured the hearts and palates of food enthusiasts across the country, leaving everyone wanting another bite.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Marinading time 1 day
Total Time 1 day 35 minutes
Course Main Course
Cuisine American
Servings 0
Equipment
  • 1 dual-zone grill
Ingredients
  
  • 2-3 lbs beef tri-tip roast
  • 1/2 cup dry red wine
  • 1/4 cup extra virgin olive oil
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp mustard powder
  • 1 tbsp honey
  • 3 cloves minced garlic
Instructions
 
  • In a large bowl or Ziploc bag, combine the dry red wine, extra virgin olive oil, soy sauce, Worcestershire sauce, minced garlic, garlic powder, onion powder, black pepper, paprika, mustard powder and honey.
    Stir or shake the bag until the mixture is homogeneous.
  • Place the beef tri-tip roast in the bowl or Ziploc bag with the marinade.
    Make sure the roast is completely covered with the marinade.
    Seal the bag or cover the bowl and refrigerate for at least 2-4 hours or overnight for best results.
  • Preheat your grill to medium-high heat, setting one side for direct heat and the other side for indirect heat.
    This dual-zone setup allows you to control the cooking process and achieve the desired smoky flavor.
  • Remove the marinated tri-tip roast from the refrigerator and let it rest at room temperature for about 15-20 minutes.
    Place the roast on the grill over direct heat for 5-7 minutes per side to sear the exterior and lock in the flavors.
  • After searing the roast, move it to the indirect heat side of the grill, and close the lid.
    Cook the tri-tip roast for approximately 10-15 minutes per side, using a meat thermometer to monitor its internal temperature.
    Aim for an internal temperature of 130°F to 135°F for medium-rare or 140°F for medium.
  • Once the roast reaches the desired internal temperature, remove it from the grill and let it rest on a cutting board or baking sheet for about 5-10 minutes.
    This allows the juices to redistribute throughout the roast.
    After resting, slice the tri-tip roast against the grain to enjoy the tender juicy Cardiff Crack.
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