Ingredients
- 5 tablespoons low-sodium soy sauce
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 4 1/2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 3/4 teaspoon onion powder
- 2 1/2 teaspoons brown sugar
- 2-3 pound tri-tip steak
Instructions
- Whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, rosemary, black pepper, salt, onion powder, and brown sugar in a medium bowl until well blended.
- Place the tri-tip steak in a large resealable bag or shallow dish. Pour the marinade over the steak, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
- Remove the meat from the refrigerator about 20 minutes before cooking to let it reach room temperature. Grill, broil, or pan-cook the steak to your desired doneness, and allow it to rest for 5 minutes before slicing against the grain.
