Ingredients
- 1 1.5-2.5 lb tri-tip
- 2 tbsp soy sauce
- 2 salt
- 1 tbsp garlic salt
- 1/2 tbsp pepper
- 1/2 cup olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 tsp onion
- 1 tsp paprika
- 1 tsp chipotle
- 1 cup vinegar
- 2 tbsp mustard
Instructions
- Combine all ingredients together in a zippered storage bag using a whisk. Place tri-tip in the bag with marinade and marinate in the fridge for 1-24 hours.
- Remove from marinade and pat dry with paper towels.
- Grill over medium-high heat on Bull Grill until it reaches your desired internal temperature. Remove from grill and let rest for at least 10 minutes with a piece of aluminum foil loosely tented over the steak.