Season roast with a combination of sea salt, parsley, pepper and garlic powder – rub over roast well up to 6 hours in advance. Rest tri-tip at room temperature for 60 minutes before grilling. Prepare a medium (300-350 degree), indirect grill, preferably with plenty of soaked oak chips.
Grill over direct heat to sear and brown on both sides, then cook with indirect heat just shy of desired doneness – I recommend removing at 125-135 degrees internal. Remove to a plate, cover and rest for 10 minutes before slicing thin across the grain.
Great served as a classic steak, on a bun with sauce, or serve it up like they do in Santa Maria California – with salsa, beans, and strawberry shortcake or pie for dessert.
