Our Cardiff Crack Recipe
Don't miss out on the extraordinary Cardiff crack recipe that will leave you craving for more.
Equipment
- Measuring spoons and cups
- Mixing bowl and spoon
- Zip-seal food bag
- Grill
- Oven
- Chopping board
- Knife
- Baking pan
- Meat thermometer
- Paper towel
Ingredients
- 1 pc. beef tri-tip 2 ½ to 3 pounds, outer fat trimmed
- 2 cups dry red wine
- 3 cloves garlic crushed
- 2 tbsp. Extra virgin olive oil
- 2 tbsp. soy sauce low sodium
- 1 tbsp. molasses
- ½ tsp. ground black pepper
- 1 tsp. smoked paprika
- 1 tsp. salt
Instructions
Preparing the marinade
- Put all the marinade ingredients in a mixing bowl except for the beef tri-tip and stir until homogeneous.
- Place the tri-tip in a zip seal food bag and pour in the marinade. Make sure all of the tri-tip is covered with the marinade.
- Put the food bag in the refrigerator. Let the beef rest in the marinade for 24 hours.
- Remove the tri-tip from the food bag and dry it with a paper towel. Let it warm to room temperature for about 20 minutes before cooking.
Instructions for the grilling
- Prepare the grill. Set the grill for direct and indirect medium-high heat.
- Sear each side of the beef cut for 5-7 minutes on the heated grill over direct heat. Make sure you sear each side until nicely browned and lightly caramelized.
- Take the tri-tip off the direct heat area and replace it in the indirect heat area. Grill again on each side for 12-15 minutes. This should be enough for medium rare. If you have a meat thermometer, check the internal temperature with it, which should be about 130 F.
- Take the tri-tip off the grill and transfer it onto a cutting board. Leave it to rest for 10 minutes before serving. Serve by slicing. It’s best to slice thinly against the grain.
Instructions for oven roasting
- Preheat the oven to 450 F. or gas mark 8 for 10 minutes.
- Place the tri-tip in a shallow baking pan and place the pan at the center of the heated oven. Lower the temperature to 350 F. or gas mark 4. For every pound, cook for about 12-14 minutes.
- After 30 minutes, check the internal temperature with a meat thermometer. For medium rare, it should be about 130 F.
- Take the pan out of the oven and let it rest for 10 minutes. Slice thinly against the grain and serve.
Video
Notes
- To be sure about the steak's doneness, it is best to use a food or meat thermometer. But if you don’t have one, try this tip. With your finger, poke the lean surface of the stake. If the flesh yields easily, the meat is rare. More resistance means the meat is medium rare, and firm meat is well done.
Nutrition
Nutrition Facts
Our Cardiff Crack Recipe
Amount per Serving
Calories
448
% Daily Value*
Fat
33
g
51
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
95
mg
32
%
Sodium
424
mg
18
%
Potassium
460
mg
13
%
Carbohydrates
3
g
1
%
Fiber
0.3
g
1
%
Sugar
1
g
1
%
Protein
25
g
50
%
Vitamin A
244
IU
5
%
Vitamin C
0.3
mg
0
%
Calcium
17
mg
2
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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