Cardiff Crack Recipe

Cardiff Crack, also known as Burgundy Pepper Tri-Tip, is a legendary California favorite. This recipe is for a flavorful and tender tri-tip roast marinated in a simple yet addictive blend of red wine, garlic, olive oil, and black pepper. Tri-tip is a triangular cut of beef from the bottom sirloin primal. It's known for its intense beefy flavor and relatively affordable price point. Marinated in a flavorful concoction, then grilled to juicy perfection, Cardiff Crack is a surefire way to impress your guests at your next barbecue.

Ingredients

• 1 (2- to 3-pound) tri-tip roast
• 1-2 cups dry red wine
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon (or more) freshly ground black pepper
• 1/2 teaspoon salt (optional)

Directions

1. In a large bowl, whisk together the red wine, olive oil, garlic, honey, and black pepper. Add the tri-tip roast and toss to coat completely. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor.
2. Preheat your grill to medium-high heat. Remove the tri-tip from the marinade and discard the marinade. Season the tri-tip roast with salt, if desired.
3. Grill the tri-tip roast for 15-20 minutes per side, or until it reaches your desired level of doneness (145°F for medium-rare). An instant-read thermometer is the best way to ensure perfect doneness.
4. Transfer the tri-tip roast to a cutting board and tent with foil. Let it rest for 10-15 minutes before slicing thinly against the grain.
5. Tips:
6. You can use any type of dry red wine for this recipe, but Pinot Noir is a popular choice.
7. If you don't have a grill, you can also cook the tri-tip roast in a preheated oven at 400°F for about 25-30 minutes per side, or until it reaches your desired level of doneness.
8. Serve Cardiff Crack with your favorite grilled vegetables, rice, or potatoes.