Carol's Completely Fabulous Steak Marinade and Grilled Tri-Tip

Ingredients

• 2 lbs. Tri Tip steak
• 3-4 T Montreal Steak Seasoning
• 2 T fresh squeezed lime juice
• 2 T Worcestershire Sauce
• 2 T balsamic vinegar
• 1 tsp. minced garlic
• 2 T olive oil

Directions

1. Cut away any visible exterior fat from the Tri Tip, and slice it into serving-size pieces if you like. Coat every side of the steak with Montreal Steak Seasoning.
2. Stir together the lime juice, Worcestershire sauce, balsamic vinegar, garlic, and olive oil, or combine them directly in the marinating container if that is easier. Place the steak in a large Ziploc bag or a plastic container with a snug lid, then pour in the marinade. Close the bag or container and flip it several times so everything gets evenly coated. Refrigerate the steak in the marinade for 8-24 hours.
3. When it is time to grill, remove the meat from the refrigerator, pour off the marinade, and allow the steak to come to room temperature. Heat a gas or charcoal grill to high; at that level, you should only be able to hold your hand over the heat briefly.
4. Once the steak has come to room temperature and the grill is hot, set the meat on the grill. For good grill marks, angle the steak across the grates, then after about 3 minutes, turn it 45 degrees without flipping and cook a little longer. Flip the steak and continue grilling until it reaches the doneness you prefer.
5. This tri-tip cooked just over 8 minutes for fairly rare meat, but the exact time will vary depending on how hot the grill is, how thick the steak is, the temperature of the meat, and even the outdoor temperature. For steak this thick, use an inexpensive instant-read meat thermometer to check when it is done.