Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
Heat a grill on high.
Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.
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