1. Measure the olive oil, lemon juice and zest, brown sugar, red wine vinegar, soy sauce, Worcestershire sauce, Dijon, salt, garlic powder, and onion powder into a medium bowl and whisk them together.
2. Put your tri-tip steak into large zip-top bag. Pour in the marinade. Squeeze as much air out of the bag as possible and then seal it.
3. Refrigerate the tri-tip in the marinade for 2-12 hours (4 hours is the optimum amount of time).
4. Remove tri-tip from bag and shake off excess marinade. Discard marinade.
5. Pre-heat grill for direct cooking over high heat. Insert a probe thermometer into the thickest part of the tri-tip.
6. Put the tri-tip on the grill. Close the lid. Cook for 5 minutes undisturbed. Then, turn the tri-tip 90 degrees without flipping it to get hash marks. Cook for another 3 minutes.
7. After the tri-tip has been on that first side for 8 minutes total, flip it over. Cook for 5 minutes on the second side. Then turn it 90 degrees without flipping it, and cook until the thermometer reaches the desired temperature. You’ll take it off at 130°F for medium and it will rise as it rests. If your tri-tip is particularly thick or if you’d like it more well-done, turn off one of the elements of your grill and move the tri-tip to that cooler indirect-cooking area so that it can come up to temperature without burning.
8. Take tri-tip off of grill and let rest for 10 minutes. Slice tri-tip against the grain noting that the grain usually changes in the middle so the direction you’re slicing in will need to change as well.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!