Grilled Tri-Tip Recipe GrillGrate

• 2.5 lb Tri-Tip
• Canola Oil (optional)
• Meat tenderizer (e.g, Adolf's)
• Salt and Pepper

1. Preperation: At least 1 hour prior to grilling bring steak out of the fridge
2. Optional: Some suggest coating with canola oil prior to applying rub
3. Apply your favorite tenderizing rub and let stand for 1 hour to come to room temp and let the spices penetrate the meat
4. Set grill to / grill heat.
5. Youll get a super sear while letting the meat slowly cook and come up to temperature.
6. Turn at 7 minute mark.
7. Turn and twist in 7-8 more minutes to get nice cross hatch on presentation side.
8. At 20 Minutes- Check internal temperature with a meat thermometer 120F is your target.
9. If you are close, turn off the grill and leave the meat on for 5 minutes and remove.
10. First cut the meat in find the grain change and cut the meat in half basically in the middle.
11. Then cut from the ends to the cut side cutting across the grain.
12. If you think you overcooked it- .
13. If you are dead on rare- cut it thicker
14. Use a cutting board with a tray around the outside to catch the juice.
15. Plate the cut pieces and pour the juice over and serve!

tri, canola oil, salt

Taken from www.chowhound.com/recipes/grilled-tri-tip-28916 (may not work)