And I confess, that looks pretty good, doesn't it? Well follow the link for the recipe. Last few times I've done it with buffalo tri-tip. But with beef? Even better.
Juicy. Layers of bold flavour. And given that tri-tip has a thick end and a thin end, it makes it a lot easier to make one end medium well for my wife, and the other end rare for me.
Go make yourself a tri-tip tonight.