Making the Marinade:

1. Pour the olive oil, freshly squeezed lemon juice, soy sauce, and Worcestershire sauce into a large measuring cup.
2. Grate or press the garlic into the sauce. Add the Dijon mustard, fresh thyme, and fresh rosemary.
3. Season with sea salt and add ground black pepper to taste.
4. Whisk everything together until well blended.

How to Marinate Tri-Tip:

1. Trim your tri-tip so it’s approximately the same width across, allowing for even cooking. Trim off any excess fat as needed.
2. Place the tri-tip into a zip-lock bag and pour in the marinade. Press the air out of the bag, seal it, and marinate the beef for 24 to 48 hours. You can also freeze the tri-tip for later use directly in the bag.

Grilling Instructions:

1. Preheat your outdoor grill to between 500°F and 550°F. Heat for at least 10 minutes, making sure the grates are extra hot.
2. Remove the tri-tip from the sealed bag and place directly onto the grates.
3. Grill the tri-tip with the grill lid closed, turning every 6 to 8 minutes, getting a nice sear all over. Make sure to sear the sides, too.
4. If the tri-tip is nicely charred but hasn’t reached the desired temperature, move it from direct to indirect heat on the grill.
5. Grill for 30 to 45 minutes total, depending on size and desired level of doneness.
   • For medium-rare: Cook to internal temperature of 125°F
   • For medium: Cook to internal temperature of 135°F
   • For well-done: Cook to internal temperature of 145°F
6. Remove from grill and let rest for 15-30 minutes before slicing.

Oven-Roasting Instructions:

1. Preheat your oven to 425°F.
2. Remove the tri-tip from the sealed bag and place onto a roasting pan or oven-safe casserole dish.
3. Roast for 45 minutes to 1½ hours, depending on the size of your tri-tip and desired doneness.
4. Once the tri-tip is golden-brown on top, tent it lightly with foil.
5. Cook to desired internal temperature (see grilling instructions for temperature guide).
6. Remove from oven and let rest for 15-30 minutes before slicing.