Burgundy Pepper Tri-Tip: A Flavorful Marinade Recipe
Burgundy Pepper Tri-Tip is an incredibly flavorful recipe that combines tender beef with a rich marinade featuring red wine and spices. This dish is reminiscent of the famous “Cardiff Crack” from Seaside Market, which has gained a cult following. This homemade version brings all the flavors together, making for a delightful meal.
Ingredients for Burgundy Pepper Tri-Tip
- 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
Alternative Ingredients
- Red wine: Cabernet Sauvignon, Merlot, or Zinfandel
- Soy sauce: Use Tamari sauce for a gluten-free option.
- Honey: You may substitute with molasses, brown sugar, or maple syrup.
- Smoked paprika: Chili powder or ancho chili powder can be used.
Equipment Required
- Large resealable bag or airtight container for marinating
- Vacuum sealer (optional)
- Meat tenderizer or fork
- Grill
- Sharp knife
Creating the 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 until well mixed.
- Pierce the tri-tip roast using a meat tenderizer or fork. This helps the marinade penetrate deeper into the meat.
Marinate the Tri-Tip
- Put the tri-tip into a large resealable bag or airtight container. Pour the marinade over the meat, ensuring it’s fully coated.
- If using a vacuum sealer, seal the bag to remove excess air.
- Refrigerate for 24-48 hours, flipping the bag occasionally to ensure even marinade distribution.
Grilling the Burgundy Pepper Tri-Tip
- Preheat your grill to high heat.
- Remove the tri-tip from the marinade and discard the used marinade.
- Grill the tri-tip for 4-6 minutes on each side for a good sear. After searing, move the meat to indirect heat until it reaches your desired internal temperature.
- Use a meat thermometer to check; aim for 130-135°F for medium-rare.
- After cooking, wrap the tri-tip in foil and let it rest for 15-30 minutes before slicing against the grain.
What Pairs Well with Burgundy Pepper Tri-Tip?
- Roasted potatoes or garlic herb potatoes
- Grilled asparagus or seasonal roasted vegetables
- Fresh wedge salad with homemade blue cheese dressing
- Warm crusty bread for soaking up delicious juices
