Cardiff Crack Food

CARDIFF CRACK

CARDIFF CRACK image

Categories Beef Marinate Low Carb Low/No Sugar

Yield 3-6 People

Number Of Ingredients 5

Ingredients

1 to 2 cups dry red wine (even the leftover half bottle in the back of the fridge will do)
¼ cup extra virgin olive oil
3 cloves minced garlic
1 teaspoon honey
1 tablespoon (or more!) fresh black pepper

Steps:

Mix marinade ingredients together in a plastic zip bag, then add the tri-tip roast. Seal, pressing out excess air so all sides of meat are covered with marinade. Chill for at least several hours or overnight in the refrigerator. Remove roast from marinade bag and blot dry with a paper towel. Let roast sit out 15-20 minutes to take the chill off. Meanwhile prepare grill for direct heat on one side and indirect heat on the other side (see recipe for Grilled Steak on page 13). Grill over high heat for 5-7 minutes on each side. Move to indirect heat and cook for an additional 10 minutes each side-or until interior temperature reaches 125-130°F (medium-rare). Let sit loosely covered with foil for an additional 10 minutes. Temperature will continue to rise as much as 10 more degrees. Cut against the grain into thin slices. Spoon juice over meat when serving. Leftovers make great lunches, especially with big tossed salads

BURGUNDY TRI TIP

Burgundy Tri Tip image

This red wine marinade takes this tender cut of beef from good to great.

Provided by Gabe and Rachel

Categories Main Course meat

Number Of Ingredients 7

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

Steps:

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 Facts : Calories 292 kcal, Carbohydrate 3 g, Protein 48 g, Fat 10 g, Fiber 2 g, ServingSize 1 serving

CARDIFF CRACK MARINADE

Cardiff Crack Marinade image

I used a london broil, but you can use any cut of meat you like.

Provided by Meg Murphy

Categories Marinades

Number Of Ingredients 5

Ingredients

1-2 c dry red wine (left over wine will do)
1/4 c olive oil, extra virgin
3 cloves of minced garlic (i added a few extra)
1 tsp honey
1 Tbsp (or more) fresh ground black pepper

Steps:

1. Mix marinade ingredients together in a plastic zip bag. Add your meat seal pressing out the air so the marinade covers all sides of the meat. Chill for at least several hours or over night.
2. Let meat sit for 15 - 20 mins to take the chill off. Grill over high heat for 5-7 mins on each side then move meat to indirect heat and cook for an additional 10 mins on each side.
3. (This step is worth doing but not nessacery.) Loosely cover meat with foil for 10 mins before cutting.
4. Enjoy!

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