Cardiff Crack Recipe (Marinated Tri-Tip Steak)
This Cardiff Crack Recipe is a homemade version of the famous marinated tri-tip from Cardiff Seaside Market in California. Known for its bold, sweet, savory, and smoky flavor, this dish is perfect for grilling or oven roasting. With a simple marinade and tender tri-tip beef, you can recreate this addictive steak at home for your next barbecue or family dinner.
Equipment
- Large mixing bowl
- Whisk
- Resealable plastic bag or glass dish (for marinating)
- Grill (gas, charcoal, or smoker) or oven with broiler option
- Meat thermometer
- Sharp carving knife
- Cutting board
Ingredients
- 2 –3 lbs tri-tip beef
- ½ cup soy sauce low sodium
- ⅓ cup brown sugar or honey
- ¼ cup Worcestershire sauce
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 5 garlic cloves minced
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp smoked paprika optional
- Fresh rosemary sprigs optional garnish
Instructions
- Prepare Marinade – In a large bowl, whisk soy sauce, brown sugar, Worcestershire sauce, olive oil, balsamic vinegar, Dijon mustard, garlic, and spices.
- Marinate Meat – Place tri-tip in a resealable bag or glass dish. Pour marinade over beef, ensuring it’s well coated. Refrigerate for at least 6 hours (up to 24).
- Preheat Grill – Heat grill to medium-high (~400°F / 200°C).
- Sear Steak – Grill tri-tip over direct heat for 5–7 minutes per side until caramelized.
- Finish Cooking – Move to indirect heat, cooking until internal temperature reaches 130°F (medium-rare) or 140°F (medium).
- Rest & Slice – Remove from grill, rest for 10 minutes, then slice thinly against the grain.
Notes
For oven method, sear in a skillet first, then roast at 425°F for 25–35 minutes.
Do not overcook—tri-tip is best at medium-rare for tenderness.
Leftovers make excellent sandwiches with ciabatta bread and horseradish aioli.
Can be frozen raw in marinade for up to 2 months—thaw before grilling.