(Makes 4-6 servings, thanks to Carol for the recipe!)
2 lbs. Tri Tip steak (half the large Costco package)
3-4 T Montreal Steak Seasoning (purchase or use the recipe for Kalyn's take on Montreal Steak Seasoning)
2 T fresh squeezed lime juice (one lime unless they're puny)
2 T Worcestershire Sauce
2 T balsamic vinegar
1 tsp. minced garlic (can use garlic powder but I used minced garlic)
2 T olive oil
Trim any visible fat on outside of Tri Tip pieces, and cut into serving size pieces if desired. Rub all sides of steak pieces with Montrel Steak Seasoning. Put steak into large Ziploc bag or plastic container with tight-fitting lid and add lime juice, Worcestershire sauce, balsamic vinegar, garlic, and olive oil. Seal bag or plastic container and turn over a few times to mix marinade ingredients. Let steak marinate in refrigerator 8 - 24 hours.
When ready to cook, take meat out of refrigerator, drain marinade, and let meat come to room temperature. Preheat gas or charcoal grill to high (you can only hold your hand there for a few seconds at that heat.)
When steak is room temperature and grill is hot, put steak on grill. For nice grill marks, place steak at a diagonal to grill slats, after about 3 minutes, rotate 45 degrees on same side and cook a few more minutes. Turn steak over and cook until desired doneness.
You can see from the photos that I like my meat fairly rare, and I cooked this tri tip just over 8 minutes, but actual cooking time will depend on grill temperature, thickness of the meat, meat temperature, and even the temperature of the air if cooking outside. With steak this thick, I recommend using an inexpensive instant-read meat thermometer to tell when it's done. (Temperatures on the thermometer say 145 F for medium rare, 160 F for medium, or 175 F for well done, but I cook it a bit less than that.) Serve hot. I in the photo I sliced some of the pieces against the grain into 2-bite sized pieces.
Carols Tips for Marinating: Carol says she has even marinated this as long as two days, and it still turned out great. She's also frozen the meat in the bag with the marinade and thawed it when she wanted to cook the pre-marinated meat.
Kalyn's Tip for Leftovers: I ate the leftover steak with a slightly kicked up version of this Chimichurri Sauce, and loved the way it paired with the steak.
This printable recipe from KalynsKitchen.com.