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1 Prepare The Marinade In A Large Bowl, Stirring Together All Of The Marinade Ingredients. Place Steak In The Bowl And Coat On All Sides With The Marinade. Let The Steak Sit In The Marinade And Come To Room Temperature While You Prepare The Grill. (No Need To Marinate The Steak More Than 20 Minutes Or So.) 2 Prepare The Grill For Direct High Heat. If You Are Using Charcoal, Use Approximately 5 Pounds Of Coals. Bank The Coals So That More Of Them Are On One Side Than The Other, So That You Have A High Heat Zone And A Lower Heat Zone. 3 When The Grill Is Ready And Hot, Remove The Meat From The Marinade And Dry It All Around With Paper Towels. Sprinkle All Sides Of The Tri-Tip Generously With Both Salt And Freshly Ground Black Pepper. 4 Place The Tri-Tip On The Grill, On The Hot Direct Heat Side. Leave The Cover Off And Watch Carefully For Flare-Ups. As The Meat Browns, Any Fat Will Melt And Drip On To The Coals Causing Flare-Ups. These Are Okay, As Long As They Don'T Get Out Of Control. Keep Moving The Tri-Tip Around The Grill Away From The Flames If They Get Too High. After One Side Of The Meat Is Browned (About 5 Minutes) Use Tongs To Flip It On To The Other Side. When It Is Browned All Around, Move The Tri-Tip To The Lower Heat Side Of The Grill. Cover The Grill And Close The Vents Enough So That You Maintain About 300-325
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