Place the tri-tip roast in a plastic zip bag after combining the marinade ingredients.

Seal, squeezing out extra air to ensure that the meat is marinated on both sides.

Refrigerate for a minimum of a few hours or overnight.

Roast should be taken out of the marinade bag and dried with paper towels.

To remove the chill, let the roast remain outside for 15-20 minutes. Prepare the grill in the meantime with direct heat on one side and indirect heat on the other.

Grill each side for 5-7 minutes over high heat.

Cook for a further 10 minutes per side over indirect heat, or until the internal temperature reaches 125–130°F (medium-rare).

Allow to sit for an additional 10 minutes with foil covering it loosely. Up to 10 more degrees will be added to the temperature increase. Slice thinly, going against the grain. When serving, pour juice over the meat. With large tossed salads, leftovers are especially delicious for lunch.