Mix the soy sauce, ginger, red wine vinegar, avocado oil, turmeric, and sea salt in a large bowl. Pour the liquid into a large sealable storage bag or other container that is large enough to hold the meat. Add the meat and thoroughly coat the meat with the marinade. Place in the fridge for at least 2 hours but no more than 8 hours.
Once the meat has been marinated, remove it from the marinade and discard the liquid. Pat dry the tri-tip with paper towels and allow it to come to room temperature for 30 minutes.
Preheat a Bull Gas Grill to High for about 10 minutes. Before you place the meat on the grill, lower the burners to medium-high Place the tri-tip on a Bull Grill. The thickness of the tri-tip strips and desired doneness will dictate how long you cook each side. As a good rule of thumb, 3-4 minutes on each side is a good starting point. Once the tri-tip strips have reached your desired degree of doneness, remove them from the grill. Allow the meat to rest 10 minutes before slicing. Slice against the grain. While the steak is resting, make the ginger sauce by adding the onions, coco aminos, grilled lemon juice, ginger, and white vinegar to a food processor. Use the pulse function to puree it to your desired thickness. Salt to taste.
Sprinkle sesame seeds over the steak and serve the ginger sauce on the side or drizzle on top.
