Tri-Tip Steak

In a small bowl, whisk together 3 tablespoons olive oil with the soy sauce, Worcestershire, balsamic vinegar and honey. Place the tri-tip steak in a dish and pour the marinade over the steak. Turn the steak in the marinade to coat. Refrigerate the steak in the marinade for one hour or overnight.

Preheat the oven to 375°F. Remove the steak from the marinade and discard the marinade. Pat the steak dry with a paper towel. In a small bowl, whisk together the salt, pepper, garlic powder and onion powder; sprinkle the spice blend all over the steak.

Heat the remaining 2 tablespoons olive oil over medium heat in a large skillet or Dutch oven. Brown the steak on all sides.

Place the steak on a rack in a shallow roasting pan, fat side up. Roast the tri-tip steak until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), 50 to 55 minutes.

Remove the steak from the oven and tent it with aluminum foil. Let the steak stand for 10 minutes before slicing. If desired, serve with your favorite condiment.