Our butcher reports that the tri-tip cut has returned to the meat case just in time for spring and summer grilling. Cut into steaks, it grills very well and is an ideal cut to marinate. Don’t cook beyond medium rare for best results.
For preparation on a charcoal barbecue, our butcher says:
What you want to do is set up your coals on one side. That way you can easily move the meat away from direct heat. The “tips” are going to cook faster than the inside but you want to keep it as rare as possible. So get a char over direct heat and then move to the side away from the direct flame. Depending on the size you’ll want to cook for 6-8 minutes each side.