Grilled Tri Tip

“tri tip” beef (about ½ lb per person)
Small (or half a large) bottle Italian Salad Dressing

Marinate tri tip with dressing in a zip top bag overnight in the refrigerator. Cook on the grill over low heat for about 30 minutes (depending on the thickness of the meat and how done/rare you like it – for thick cuts, it can take up to an hour). Use excess dressing in the bag to baste the meat while cooking (only up until the meat is almost done, since there are raw juices in there). You can grill at a higher temperature, but turn the meat frequently and be careful not to let it burn. Cut meat occasionally or use a meat thermometer to determine when trip tip is done. Cut into thin strips and pour the “cutting juices” on top of the meat. Serve quickly, so that it doesn’t get cold.

Time to make: 30-60 minutes (begin to marinate the night before)

Source: Andre Peterson

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