Ingredients
Scale
- 1/2 cup olive oil
- 1 lemon, zested and juiced
- 2 Tbsp. brown sugar
- 2 Tbsp. red wine vinegar
- 2 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
- 1 Tbsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 to 2 and 1/2 lb. tri-tip steak
Instructions
- Measure all of the ingredients into a medium bowl and whisk them together.
- Put your tri-tip steak into large ziptop bag. Pour in the marinade. Squeeze as much air out of the bag as possible and then seal it.
- Refrigerate the tri-tip in the marinade for 2 to 12 hours (4 hours is the optimum amount of time).
- Remove tri-tip from bag and shake off excess marinade. Discard marinade.
- If you’re pan-searing the tri-tip, wipe off as much marinade as possible so that it doesn’t burn in the pan. If grilling or oven-roasting the tri-tip, you do not need to wipe it off before cooking.
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