Cardiff Crack Tri Tip Marinade Recipe
Juicy, flavorful tri-tip marinated in a sweet, savory, and smoky blend. Perfect for grilling or roasting.
Equipment
- Bowl or resealable bag
- Whisk or spoon
- Grill or oven
- Meat thermometer
- Knife & cutting board
Ingredients
- 2 –3 lbs tri-tip beef
- ½ cup soy sauce
- ⅓ cup brown sugar
- 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 optional
Instructions
- Whisk all marinade ingredients together.
- Coat tri-tip and refrigerate 6–24 hours.
- Preheat grill or oven to medium-high / 425°F (220°C).
- Sear tri-tip 5–7 mins per side.
- Cook until internal temp: 130°F (54°C) medium-rare, 140°F (60°C) medium.
- Rest 10 mins, then slice against the grain.
- Serve with sides or sauces of choice.
Notes
Store: fridge 4 days, freezer 2 months
Reheat: oven, skillet with broth, or microwave covered
Substitutions: tamari for soy sauce, sirloin/flank steak for tri-tip
Serve with: mashed potatoes, roasted veggies, salad, rice, or quinoa