Burgundy Pepper Tri-Tip Marinade Recipe

On the San Diego coast, in a town called Cardiff, at a tiny store called Seaside Market, they have this Burgundy pepper marinated tri-tip that is so good they call it “Cardiff Crack.” My recipe would be an exact clone if it were public, but it is a secret guarded better than the Colonel’s eleven herbs and spices.

So, my burgundy pepper tri-tip marinade is my way of saving some money and a drive out to the coast. It’s amazing, but it is not exactly the same. I’ve experimented several times with different ingredient ratios and techniques to get as close as I can to that iconic, melt-in-your-mouth tri-tip. If I only had a commercial pressurized meat tumbler.

My Burgundy pepper tri-tip recipe results in a super tender and juicy roast that is full of flavor. It is cooked directly over high heat to create a nice sear on both sides of the meat, unlike my reverse-seared tri-tip recipe, where the meat is smoked first and then seared. The marinade adds a ton of flavor, with the Burgundy and Cracked Pepper shining though.

Burgundy Pepper Tri-Tip Ingredients

• 2 cups Red Wine – I used Pinot Noir
• 1/4 cup olive oil
• 1/2 cup soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground mustard seed
• 2 teaspoons honey 
• 4 cloves garlic, minced
• 1 tablespoon freshly cracked black pepper
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2-3 lbs beef tri-tip roast

Ingredient Substitutes

• Red wine: Cabernet Sauvignon, Merlot, or Zinfandel
• Soy sauce: Use Tamari sauce to make this gluten-free.
• Honey: You can use Molasses, Brown sugar, or maple syrup
• Smoked paprika: Chili powder or ancho chili powder

Equipment Needed

• Large resealable bag or airtight container for marinating
• Vacuum sealer (optional)
• Meat tenderizer or fork
• Grill

Make the Burgundy Pepper Tri-Tip Marinade

• In a large bowl, combine all marinade ingredients: Pinot Noir, olive oil, soy sauce, Worcestershire, ground mustard, honey, garlic, black pepper, salt, cayenne, garlic powder, and smoked paprika.
• Whisk or stir until well combined.

Tenderize the Meat

• Place the tri-tip roast on a cutting board. Use a meat tenderizer or the tines of a fork to pierce meat.
• This helps the marinade penetrate deeply into the tri-tip.

Marinate the Tri-Tip

• Place the tri-tip in a large resealable bag or airtight container.
• Pour the marinade over the meat, ensuring full coverage.
• If using a vacuum sealer, seal the bag to remove as much air as possible.
• Refrigerate for 24-48 hours, flipping the bag occasionally.

Step 2: Grill the Tri-Tip

• Preheat the grill to high heat.
• Remove the tri-tip from the marinade and discard the used marinade.
• Grill or broil the tri-tip for 4-6 minutes per side. You want a good sear and crust on the tri-tip. Once you have the sear on both sides, place the meat in indirect heat until it reaches the desired internal temperature.
• Use a meat thermometer to monitor the internal temperature, aiming for 130-135°F for medium-rare.
• Wrap the tri-tip tightly in foil and allow it to rest for 15-30 minutes before slicing against the grain.

What to Serve With

1. Roasted potatoes or garlic mashed potatoes
2. Grilled asparagus or roasted vegetables
3. Fresh arugula salad with balsamic vinaigrette
4. Warm, crusty bread for sopping up any extra juices

Frequently Asked Questions

Can I use a different cut of beef? While tri-tip is the traditional choice, you can use this marinade with other suitable cuts like flank steak or flat iron steak. Adjust cooking times accordingly.

How long should I marinate the tri-tip? The minimum marinating time is 24 hours, but 24-48 hours is ideal for maximum flavor penetration. 

Storing and Reheating

• Leftover tri-tip can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave, oven, or stovetop.

Serving Size

Tri-tips, on average, weigh around 3.5 lbs. I like to figure just under half of a pound per person. One tri-tip should yield around 6 servings of meat. For a family of 4, you can use a 3.5 lb tri-tip and have leftovers.

Bottom Line

This burgundy pepper tri-tip marinade is the result of several experiments to recreate the famous “Cardiff Crack” from Seaside Market. While it may not be an exact copy, I can confidently say it’s pretty darn good. Next time you crave an incredibly flavorful, tender, and juicy Burgundy pepper tri-tip, save the drive and marinate it yourself.