Whisk together lemon juice, olive oil, brown sugar, soy sauce, salt, Worcestershire sauce, black pepper, garlic, and chili powder in a small bowl.

Place trip-tip in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible. Place in refrigerator and marinate 6-8 hours. Or overnight for optimal flavor.

In a medium bowl add sliced peppers and onions add olive oil salt and pepper and toss until combined. Set aside.

Heat a gas or charcoal grill on medium high heat. Remove beef from marinade and place directly over coals for 3-4 minutes then flip and cook another 3-4 minutes or until you get a good sear. Move Tri Tip to indirect heat and cook covered for 15 minutes. Then check the temp with a meat thermometer, grill to desired doneness 120°F for rare, 130°F for medium-rare, and 140°F for medium

Let meat rest 10-15 minutes. Slice into thin slices against the grain.

While the meat is resting, place a cast iron skillet directly over hot coals, add the peppers and cook until soft about 10 minutes stirring every so often.