Quoted:
BBQ it with indirect heat.
NoKarma

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any seasoning? sides?

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Try cooking this way: Smear the steak with olive oil, then use a rub of chili powder,garlic powder and course black pepper. Cover said steak in onions, mushrooms, garlic and sweet bell peppers[:P]

Damn it! Now you made me hungry [:D]

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Sounds kinda spicy.  does it mellow out or is it hot?
Ben, The Emu

Discover the Great Taste of Beef Tri-Tip    

This flavorful beef cut has been one of the beef industry's best kept secrets.   Tri-tip was seldom marketed when carcass beef or beef quarters were delivered to retail markets because there are only two tri-tips per carcass.  This meant that there was not enough for a case display.  Consequently, the butcher would grind or cube it.  Today, most stores receive boneless boxed beef.  If you don't see tri-tip in the meat case, ASK FOR IT.  It may be temporarily out of stock.   Tri-tip roasts can be ordered separately if your butcher knows there is a demand.

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin.  It also is called "triangular" roast because of its shape.

Tri-tip roasts will vary from 1 1/2 to 2 pounds and are about two inches thick.  If a roast is cooked to rare in the center, the thinner outside edges are medium to well, offering perfectly cooked beef for every taste.  The tri-tip can be cooked whole or cut into one-inch thick steaks or strips.  When the meat is cut into one-eighth inch strips, it can be used for stir-fry recipes and fajitas.  If it is cut into one-fourth inch thick strips, weave the meat onto skewers and quickly broil or grill.

The beef tri-tip roast may be marinated if you wish. Marinating adds flavor
but is not necessary to tenderize the cut.  Looking for ways to reduce calories and fat?  Tri-tip is the answer. A 3-ounce cooked portion of tri-tip is just 177 calories.

Roast it. Grill it. Broil it.  You can't go wrong with this cut!   Where has tri-tip been hiding all these years? What a discovery!

Cooking Tips

Beef Tri-Tip Roasts:
Broil - 4 to 5 inches from the heat source, 25-30 minutes*
Roast - 425º for 30-35 minutes*
Grill - 30-35 minutes over medium coals*
*Meat temperature will be 135º for medium rare and 150º for medium.  Tent roast with aluminum foil for 10 minutes before carving.  During the standing time the temperature will rise 5-10º.  Carve tri-tip across the grain into thin slices.

Beef Tri-Tip Steaks, cut 1 inch thick:
Panbroil over medium heat for a total of 8 minutes, turning once.
Beef Tri-Tip Stir-Fry Strips, cut 1/8 inch thick:
Stir-fry strips 1 to 1 1/4 minutes.
Beef Tri-Tip Strips, cut 1/4 inch thick and woven on skewers:
Broil about 3 inches from heat source or grill over medium coals for
2 to 3 minutes.
In a Hurry?  
Discover how fast and flavorful a tri-tip can be with any of these quick ideas.

Use any prepared Italian salad dressing for a zesty marinade.
Thinly sliced left-overs make a great tasting French Dip.
Make your mealtime a fiesta by rubbing packaged taco seasoning
on the meat surface before cooking.
Combine 1 cup prepared salsa, 1/4 cup chopped cilantro and 2
tablespoons oil for a Mexican marinade.
Still searching for the easiest recipe?  Just sprinkle the tri-tip with
salt and pepper or seasoning salt.  This cut is so flavorful it doesn't
need anything else.