Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 1/2 pounds tri-tip roast
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Optional: Fresh herbs for garnish

Instructions:

  1. In a bowl, combine soy sauce, olive oil, red wine vinegar, Worcestershire sauce, garlic, brown sugar, pepper, onion powder, and smoked paprika.
  2. Place tri-tip in a resealable bag or shallow dish, pour marinade over, seal or cover, and refrigerate for at least 4 hours or overnight.
  3. Prepare your grill for medium-high heat (about 400°F/200°C).
  4. Remove tri-tip from marinade, discarding marinade. Season generously with kosher salt and black pepper.
  5. Place tri-tip on the hot grill and sear for 6-8 minutes on each side. Reduce heat to medium, cover, and cook for an additional 20-25 minutes.
  6. Use a meat thermometer; aim for an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  7. Remove tri-tip from grill, tent with foil, and let it rest for 10 minutes before slicing against the grain.
  8. Arrange on a platter and garnish with fresh herbs if desired.