Tri-Tip Panggang

Instructions

1. In a medium bowl, whisk 1/4 cup olive oil, 1/4 cup fresh lime juice, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, 2 teaspoons fresh garlic, 1 teaspoon onion powder, 1 tablespoon Italian seasoning, 1 teaspoon cracked black pepper, and 1 tablespoon Kosher salt.
2. Place 2-3 pounds tri-tip steak in a gallon-sized sealable plastic bag. Pour your marinade into the bag and marinate for one hour or up to 24 hours.
3. Preheat the grill to 350 degrees Fahrenheit.
4. Remove the meat from the bag, place it on the hot grill, then discard the bag and any leftover marinade.
5. Sear the meat on both sides over direct heat, about 5 minutes per side. Next, move the meat to the section of your grill with indirect heat. Cover the grill lid and turn the meat as needed to cook through. Cook until the instant-read thermometer reads 130 degrees Fahrenheit when inserted in the thickest part for medium rare. Feel free to cook the tri-tip to reach your preferred doneness.
6. Remove the tri-tip from the grill and allow the meat to rest for at least 5-10 minutes before slicing. Slice the meat against the grain and enjoy!