Mix 1 cup of soy sauce, ¾ cup of olive oil, and ½ cup of Dijon mustard in a mixing bowl.

Add 2 tablespoons each of garlic powder and onion powder for a rich aroma.

Incorporate 1 teaspoon of black pepper and paprika for a subtle kick.

Finish with ¼ cup of brown sugar to balance the flavors.

Thoroughly whisk the ingredients until well combined.

Place your tri-tip beef in a large resealable bag.

Pour the Cardiff Crack marinade over the meat, ensuring even coverage.

Seal the bag and refrigerate for at least 4 hours, or ideally, overnight.

During this time, the marinade works its magic, infusing the meat with unparalleled taste.

Preheat your grill to medium-high heat.

Remove the marinated tri-tip from the bag and let excess marinade drip off.

Grill the meat for about 5-7 minutes per side or until your desired level of doneness is achieved.

Allow the tri-tip to rest for a few minutes before slicing against the grain.