1 1/2 to 2 1/2 tri-tip roast
salt
pepper
garlic salt or powder
1 to 1 1/2 cups bottled Italian dressing
Rub the tri-tip with a generous amount of salt, pepper and garlic salt or powder. Refrigerate overnight.
The next day, pour the dressing over the meat, turning it to coat all sides with dressing. Refrigerate up to two more days, turning every now and then.
Prepare a covered grill. It should be hot, but not too hot. If you can hold your hand, a few inches from the grill and count to 10, the grill is ready. If you can only keep your hand there for a lesser count, the grill is too hot.
To cook over direct heat, sear the meat on the lean side for 2-3 minutes over the coals, then turn it over and grill it for 30 to 45 minutes, or until juices rise to the top of the meat.
To use indirect heat, sear it and then move it over a drip pan. Cook 15 minutes before checking the internal temperature, which should be 120-125 degrees for medium-rare, 5-10 degrees hotter for medium.
To oven roast, cook on a rack in a shallow pan in a 450 degree oven for about 20-30 minutes, depending upon size.
