Traditionally thought of as a tougher cut of meat and given to the cow hands this has come around in recent years to be a more accepted cut of meat generally.
Tri Tip Steak
Rub:
Salt, Pepper, Garlic Powder
or
Steak Seasoning
Coat the outer portion of the meat with the seasonings/rub and allow to sit covered in the refrigerator for 6 to 8 hours.
Marinade:
1/2 part Yoshida's Teryaki Sauce w/ 1/2 part water or pineapple juice
marinate for 6 to 8 hours try to remove any air from the bag to allow the juices to touch all surfaces of the meat while it marinates.
Cook:
Barbeque on a hot grill on indirect heat for 20 minutes and allow another 10 minutes once removed from the grill before you cut into it.
