Add the ingredients for the marinade to a blender and blend until completely smooth. Transfer the raw tri tip to a sealable bag or container and pour the marinade in. Seal the bag and move the meat around until it appears like the whole thing is coated in marinade. Refrigerate for at least 2 hours (up to 10).

Preheat the oven to 325 degrees F. Place the meat (along with the marinade juices) in a large casserole dish and allow it to sit at room temperature while the oven is preheating.

Roast the tri tip on the center rack of the oven for 25 minutes. Change your oven to the high broil setting and move the tri tip to the second to the top shelf of your oven. Broil 10 minutes, or until tri tip is golden-brown and crispy, and has reached desired doneness (note: this will produce a medium-rare tri tip. For rare, roast for 20 minutes and broil for 8).

Transfer the meat to a cutting board and allow it to rest 15 minutes. This will allow the juices to evenly distribute throughout the meat and will help the meat tenderize. 

Slice tri tip in desired thickness and serve with your favorite side dishes