Barbecued Beef Tri-Tip Grilled on the Barbecue.  
Tri-tip steak coated with balsamic vinegar and rub w/ fresh garlic 
and thyme with salt, green & black pepper, w/ red pepper flakes. 
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes  
Ingredients:
3.5 lbs Tri Tip 
1/4 cup Balsamic vinegar
3 Tabs avocado oil, the oil 
temperature is best for Barbecuing
4 ea fresh thyme, fresh garlic large cloves
1/2 Tabs sea salt
1/2 Tabs black pepper, ( coarse)
1 Tabs green peppercorns, slightly crushed
1/2 Tabs red chili flakes
2 Tabs barbecue spice rub seasoning 
Method:
1. Place tri-tip steak in a 9x13 baking dish. Pat steak dry with paper towels.
2. Slowly pour balsamic vinegar and oil on tri-tip. Flipping and coating nicely.
3. Sprinkle with salt, pepper, and red pepper flakes.
4. Press garlic and thyme leaves onto tri-tip then sprinkle.w/ barbecue spice seasoning
5.Allow tri-tip to marinate for about 1 hour at room temperature.
6. Turn barbecue on high. Let barbecue preheat with lid closed until 450F or more.
7. Turn 1 burner off and place tri-tip on barbecue over the off burner, out of direct flames.
 This will give you nice sear marks without burning. Close the lid and do not disturb for 
20 min. Note: with 1 burner off, you should maintain about 350F.
8. After 20 min on the first side, turn your off burner back on to high. Now, turn off 
a different burner, and turn your tri-tip over and place over the newly 
turned off burner (again allowing a sear without burning) for about 20 min with lid closed.
9. Turn all burners to low-medium, and cook tri-tip for another 15-20 minutes, 
depending on size of your tri-tip and desired doneness. Check steak every 5 minutes, 
turning as needed to maintain a crispy outside without burning.
10. Tri-tip is done when internal temp of the thickest section reaches 140F 
degrees (Medium-Rare) or 155F degrees (Medium). Remove from grill and 
cover with foil to rest for 5 minutes.
11. Cut into 1/3 inch strips across the grain (short direction) and enjoy
Source: Defozs