For the Tri-tip:

1. Trim any excess fat from the tri-tip. Place it in a zip top bag along with the red wine and worcestershire sauce. Marinate in the fridge for a minimum of 4 hours, up to 24 hours.
2. Remove the tri-tip from the marinade and allow to rest at room temperature for 20 minutes. Pat dry with paper towels. Rub all sides of the meat with the olive oil, then rub with the Badia complete spices.
3. Prepare the grill for indirect heat with a grill temperature of 275 degrees.
4. Place the tri-tip on the side without direct heat and cook for 15 minutes. Flip and cook for 15 minutes more.
5. Once the internal temp is at 100 degrees, move the tri-tip to the side of the grill with direct heat and sear for 2 minutes on each side.
6. Once the internal temperature at 125 degrees remove the tri-tip from the grill, cover and rest 10 minutes. The internal temperature will rise to 135 as the meat rests.

For the Salsa:

1. In the bottom of a large mixing bowl grate the garlic and add the honey, lime juice, and salt. Whisk to combine.
2. Chop up the pineapple, red bell pepper, mango, onion, and basil and add to the bowl.
3. Stir to coat the fruit and vegetables with the dressing.
4. Refrigerate at least 20 minutes prior to serving.

To Serve:

1. Slice the tri-tip into 1/4″ slices, being sure to cut against the grain for the most tender steak.
2. Serve topped with a generous portion of the salsa.