We love a good a tri tip and it always surprises us when we come across someone who is not familiar with this cut of meat. It is a triangular cut that comes from the bottom sirloin of the cow. It is full of flavor and super tender. In San Diego there is a place called Seaside Market that serves an incredibly popular tri tip called “Cardiff Crack”. This burgundy tri tip recipe is our version of Cardiff Crack. For maximum flavor, we recommend that you let your tri tip sit in the marinade for 8-24 hours. We start by roasting the meat in the oven and then we reverse sear to get a beautiful brown crust.
Burgundy tri tip gets its name because of the wine used in the marinade. You can use any red wine in this recipe but we like one that has a nice robust flavor and is on the drier side. There isn’t a great substitute for the red wine so if you do not use alcohol in your cooking then we have another excellent tri tip recipe that we’d recommend instead. To get a tender bite of meat make sure you slice the roast against the grain.
Happy Cooking!
Burgundy Tri Tip
Ingredients
- 2-3 LB tri tip, trimmed of fat
- 1/3 cup red wine
- 1 TBSP balsamic vinegar
- 1 TBSP coconut sugar can sub brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp granulated garlic
Instructions
- Whisk together wine, vinegar, sugar, salt, pepper, and granulated garlic.
- Using a sharp knife cut 10-12 small slits all over the tri-tip then place the meat in sealable bag or container. Pour the marinade ingredients into the tri-tip bag, remove excess air, and seal. Massage the marinade into the tri-tip then place the bag into the fridge and allow to marinate for 8-24 hours
- Preheat oven to 350 degrees and remove tri-tip from fridge
- Coat a large cast iron pan in about 1 TBSP oil or cooking spray then add the tri-tip. Discard excess marinade
- Cook in the oven for 30-45 minutes, depending on the size of your tri-tip, until a meat thermometer inserted into the thickest part registers 130 for medium rare, 140 for medium, or 150 for medium-well. Keep in mind that, due to the shape of the tri-tip, the thinner end pieces will cook more than the center
- Remove from oven and place on stove over high heat. Sear the tri-tip for 1-2 minutes on all sides to develop a dark brown crust
- Remove from pan to a cutting board and allow to rest for 5-10 minutes
- Slice roast against the grain and enjoy!
Nutrition
