A simple marinade produces great results.
As mentioned previously (https://icookforleftovers.wordpress.com/2013/10/13/tri-tip-roast/), I only pick these up when they are on sale.
First, butterfly the tri-tip.
Start with the thickest end of the tri-tip away from you. With your sharpest knife (I used my Grandmother Ethel’s boning knife), insert the knive into the thickest part and evenly slice the tri-tip horizontally.
As you slice, start to open up the tri-tip like a book to ensure even halves.
Tada! One butterfiled tri-tip, ready for marinating.
Our marinade consisted of:
- 6 ounces of pineapple juice
- 6 ounce of lite soy sauce
- about 2 teaspoons Adobo seasoning
Place the tri-tip and the marinade in a plastic bag and seal, pushing all the air out. Refrigerate for 2 to 4 hours. Remove about half an hour before grilling to bring to room temperature.
Grill on a medium-hot fire for about 8 minutes on each side.
Let rest for 10 minutes before slicing.
Cut the butterflied tri-tip in half for easier slicing.
Slice thinly, about 1/4-inch, against the grain.
Serve with your favorite fajita fixings.