Cardiff Crack (Marinated Tri-Tip Steak)

Cardiff Crack (Marinated Tri-Tip Steak)

Cardiff Crack is a legendary marinated tri-tip beef recipe, originally made famous by Seaside Market in Cardiff-by-the-Sea, California. Known for its bold burgundy pepper marinade and incredibly tender texture, this dish is perfect for grilling and guaranteed to impress meat lovers. This homemade version captures that rich, savory flavor with a few accessible ingredients and a bit of patience for marinating.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the marinade:
½ cup soy sauce
¼ cup Worcestershire sauce
¼ cup red wine or balsamic vinegar
2 tbsp olive oil
2 tbsp brown sugar
1 tbsp cracked black pepper
4 cloves garlic minced
1 tsp onion powder
½ tsp crushed red pepper flakes optional, for heat
For the meat:
1.5 to 2 lbs tri-tip roast well-trimmed

Equipment

Large mixing bowl or resealable plastic bag
Measuring cups and spoons
Grill (or oven with skillet)
Meat thermometer (optional but recommended)
Cutting board
Sharp carving knife
Tongs

Method

Prepare the marinade: In a bowl, whisk together soy sauce, Worcestershire sauce, red wine or vinegar, olive oil, brown sugar, black pepper, garlic, onion powder, and crushed red pepper.
Marinate the meat: Place the tri-tip in a large resealable plastic bag or container. Pour the marinade over it, seal tightly, and refrigerate for at least 24 hours (up to 48 hours for best flavor). Flip the meat occasionally to ensure even marination.
Preheat the grill: Heat your grill to medium-high. Remove the tri-tip from the marinade and let it come to room temperature (about 20–30 minutes) before grilling.
Grill the tri-tip: Sear the tri-tip over direct heat for 3–4 minutes per side to develop a nice crust. Move it to indirect heat and continue cooking until it reaches your desired doneness (130–135°F for medium-rare).
Rest and slice: Transfer the meat to a cutting board, cover loosely with foil, and let it rest for 10 minutes. Slice thinly against the grain for the most tender bites.

Notes

Cardiff Crack is best cooked medium-rare to preserve its juiciness.
If you don’t have a grill, sear the tri-tip in a hot skillet, then finish in a 375°F oven until done.
This recipe works well in tacos, sandwiches, or sliced over salads.
You can freeze the marinated meat (before cooking) for up to 3 months.
Try adding fresh herbs like rosemary or thyme to the marinade for a twist.