2 Tbsp soy sauce

2 Tbsp sherry vinegar or apple cider vinegar

2 Tbsp olive oil

4 garlic cloves, minced

A couple of turns of freshly ground black pepper

A sprinkling of salt


1 2-pound tri-tip grass fed steak or roast


Freshly ground black pepper


1 large green bell pepper, stem and seeds removed, finely chopped (if you don’t have green, probably any color will do)

6 green onions, thinly sliced

3 garlic cloves, minced

2 Tbsp chopped parsley, basil, or arugula

1/4 teaspoon red chile flakes

2 Tbsp sherry vinegar or apple cider vinegar

2 Tbsp olive oil

Salt and freshly ground black pepper to taste



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.)

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.

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.

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°F temperature in the grill.

(If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.)

If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.

Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat).

Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.

Prepare the salsa by combining all of the salsa ingredients into a small bowl.