Ingredients:• 1 (2-3 pound) tri-tip roast • 1/4 cup olive oil • 1/4 cup soy sauce • 2 tablespoons red wine vinegar • 2 tablespoons Worcestershire sauce • 2 tablespoons lemon juice • 2 tablespoons Dijon mustard • 2 tablespoons minced garlic • 1 teaspoon black pepper • 1 teaspoon salt • 1 teaspoon onion powder • 1 teaspoon smoked paprika • 1/2 teaspoon cayenne pepper (optional for a bit of heat)
Instructions:
1. Prepare the Marinade: • In a bowl, mix together the olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, Dijon mustard, minced garlic, black pepper, salt, onion powder, smoked paprika, and cayenne pepper (if using). 2. Marinate the Tri-Tip: • Place the tri-tip roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight. 3. Preheat the Grill: • Preheat your grill to medium-high heat (about 400°F/200°C). If you’re using a charcoal grill, prepare it for direct and indirect heat. 4. Grill the Tri-Tip: • Remove the tri-tip from the marinade and let any excess drip off. • Sear the tri-tip over direct heat for about 4-5 minutes per side, creating a nice crust. • Move the tri-tip to indirect heat and continue grilling, covered, for about 20-25 minutes, turning occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. 5. Rest the Meat: • Remove the tri-tip from the grill and let it rest on a cutting board, covered loosely with aluminum foil, for about 10 minutes. This allows the juices to redistribute throughout the meat. 6. Slice and Serve: • Slice the tri-tip against the grain into thin slices. This ensures the meat is tender and easy to chew. • Serve with your favorite sides and enjoy!