In a mixing bowl, whisk together fresh lime juice, olive oil, Worcestershire sauce, soy sauce, brown sugar, minced garlic, Italian seasoning, Kosher salt, onion powder, and cracked black pepper until fully combined.

Place the tri-tip steak in a gallon-sized resealable plastic bag. Pour the prepared marinade over the meat, ensuring it is evenly coated. Seal the bag and refrigerate, allowing the steak to marinate for at least one hour, or ideally up to 24 hours for maximum flavor infusion.

Preheat the grill to 350°F. Remove the steak from the marinade, allowing any excess liquid to drain off, and discard the remaining marinade.

Position the tri-tip on the hot grill and sear each side for approximately five minutes over direct heat to develop a deep crust. Transfer the steak to an area of the grill with indirect heat, close the lid, and continue grilling. Rotate as needed to ensure even cooking. Use an instant-read thermometer to check the internal temperature—130°F for medium-rare or adjust to personal preference.

Once cooked to the desired doneness, remove the steak from the grill and allow it to rest for 5-10 minutes. This crucial step ensures the juices redistribute throughout the meat.

Slice against the grain into thin strips and serve immediately.