Mix together all the ingredients for the marinade in a large bowl until it’s thoroughly combined. Place the marinade and steak in a large storage bag.
Place the meat & marinade in the fridge overnight if possible but a couple hours is ok.
Remove the meat from the fridge about 30 minutes before you plan on grilling. Place it on a Bull Grill that's been preheated to medium-high heat. The trick with tri-tip is you want to grill it hot and fast so it doesn’t overcook . I normally cook it for about 4 minutes on each side or until I have nice grill marks but it really depends on its thickness. It’s a good idea to monitor the temps so you reach your desired doneness. I normally cook my steak slightly below my target temp because of carryover cooking and so that I can use the tri-tip for leftovers. Once the steak is at your desired temp remove it from the Bull Grill and let it rest for 10-15 minutes before slicing it. Remember when it’s time to slice to cut it thin and against the grain. Be aware on a tri tp steak the grain changes direction at the wider part. Serve with our Kale & Fennel Pesto
