Meg Murphy Recipe

Cardiff Crack Marinade

By Meg Murphy megbskes2


Rating:
Comments:

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

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

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Marinades
Other Tag: Quick & Easy

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10 Comments

user
Damian Baumhover WestCoastFlash
May 26, 2014
So, what is their name of them company?
user
alisa norrup alisaleone
Jun 16, 2013
What's the name of the company to get the seasoning in bulk?
user
Penny Gibben wyldbrry
Sep 16, 2011
I'm going to try this, because it sounds delish. But I know for a fact that this is not the actual recipe used at Seaside. I took a cooking class a few years back taught by the Chef at Seaside. The class description had Burgandy Beef Tri Tip on it, but when we go there he just had the tri tip from the market but no recipe. He explained that they purchase a dry mix that from another company (the name of which he would not divulge) but said if you go in and ask they will likely give you some in a little ziploc bag. Fortunately, I did some sleuthing and figured out the name of the company that makes the mix. Unfortunately, they only sell it in bulk... very pricy.
user
Katherine Wichmann Zacharias Souschefwic
Oct 11, 2010
Ok thanks! Let me know. We had it for Canadian Thanksgiving dinner tonight
user
Meg Murphy megbskes2
Oct 11, 2010
Maybe. My husband got this recipe out of a Paleo cookbook. so I will have to check.