Ingredients:

• 1/2 cup fresh lime juice
• 1/3 cup water
• 1/4 cup fresh orange juice
• 1 1/2 teaspoons SPG Seasoning
• 1/2 teaspoon Mexican oregano
• 1/2 cup olive oil
• 8 large garlic cloves, thinly sliced crosswise
• 1 teaspoon ground cumin
• Tri-Tip (2-3 lbs)
• 3 tablespoons chopped fresh cilantro
• 2 sweet onions, sliced 1/4 inch thick

Marinate:

1. Mix the lime juice, water, orange juice, SPG Seasoning and oregano in a bowl.
2. Heat the olive oil in a deep saucepan over moderate heat. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes. Very carefully add the juice mixture and bring to a boil. Remove from the heat and let the mojo cool to room temperature.
3. Place the Tri-Tip in a large glass baking dish. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.

Grill it or Smoke :

1. Prepare Big Green Egg or charcoal grill for indirect cooking; hold temperature at 250⁰. Place a chunk of pecan wood on hot coals for smoke flavor.
2. Remove the steak from the marinade and pat dry.
3. Place Tri-Tip on the grill and insert probe thermometer set for 115⁰. Cook Tri-Tip for 25-30 minutes or until internal temp reaches 115⁰.
4. Remove Tri-Tip from the grill, take the heat deflector out of the Big Green Egg, and adjust vents so the grill climbs to 500⁰. On the Big Green Egg this takes about 3-4 minutes.
5. Sear the Tri-Tip on both sides for 4 minutes each side or until internal temperature reaches 130-135⁰ for medium rare or 140-145⁰ for medium.
6. Remove from grill and rest for 10 minutes. 
7. Brush the onion slices with some of the reserved mojo. Grill the onion slices until lightly charred and tender, about 2 minutes per side.
8. Slice the Tri-Tip against the grain.
9. Transfer the Tri-Tip and onions to a platter; spoon the remaining mojo on top and serve.