Combine red wine, oil, Worcestershire, soy, lemon juice, garlic and mustard.
Marinate meat in sauce in refrigerator for up to 2 hours, turning several times.
Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade. For a more accurate temperature use a probe style thermometer that has been designed to be used with a grill. Use the temperature guides below for cooking.
Preheat the oven to 450°. Remove the meat from the marinade and pat it dry. Discard the marinade.
Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Use a probe style thermometer inserted into the center of the meat. Set temperature for 115° - 120° for rare, 120° - 125° for medium-rare or 130° for medium, it is not recommended to cook tri tip higher than 130°, the meat will be tough and dry.
Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.
Slice the meat into thin slices across the grain.