1/4 cup veg oil (I use Canola for it's high smoke point since I'm grilling)
2 T Worchester Sauce
1T lemon juice
1t ground black pepper
1t kosher salt
1/2t red pepper flakes
3-4 cloves of garlic minced
4-5 green onion chopped fine
Whisk all ingredients together.
Marinade meat for at least 30 minutes, over night is even better.
Tri-tip is a cut that likes to be cooked hot and fast and on the rare side.
So temp it at 155 and let it rest to 160.
6-7 minutes per side at 500 degrees under the broiler if you aren't grilling outside should do it.
Let it rest for at least 10 minutes before slicing.
Slice thin across the grain of the meat on a bias for the best tenderness.
I recommend making more than one at a time since there are many wonderful ways to use the left overs!