Grilled Tri-Tip Steak with Bell Pepper Salsa

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons sherry vinegar or apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• One 2-pound tri-tip steak or roast
• Salt
• Freshly ground black pepper
• 1 large bell pepper , stem and seeds removed, finely chopped
• 4 green onions, thinly sliced, white and green parts
• 1 garlic cloves, finely chopped
• 2 tablespoons chopped parsley, basil, or arugula
• 1/4 teaspoon red chile flakes
• 2 tablespoons apple cider or red wine vinegar
• Salt and freshly ground black pepper to taste

Directions

1. In a large bowl, stir together all of the marinade ingredients. Add the steak and turn it so every side gets coated. Let it sit in the marinade for 20 minutes while you get the grill heating.
2. Set up the grill for direct high heat. If you’re working with charcoal, use approximately 5 pounds of coals, and pile them with more on one side than the other so you have both a high heat zone and a lower heat zone.
3. Once the grill is hot and ready, lift the meat out of the marinade and dry it well with paper towels. Season it generously on all sides with salt and freshly ground black pepper.
4. Put the tri-tip on the hottest part of the grill. Keep the cover off and stay nearby, because flare-ups can happen quickly.
5. As the meat browns, the fat will render and drip onto the coals, which can cause flames. A little of this is fine, but if the fire gets too lively, shift the tri-tip around the grill and away from the flames. Let it brown well on both sides.
6. When the tri-tip steak is browned all over, move it to the lower heat side of the grill. Cover the grill and close the vents enough to hold the temperature at about 300-325 degrees F. If you’re using a charcoal grill, you can slide a meat thermometer through the vents to check the heat. If you’re using a gas grill, turn off one of the burners and place the meat over that burner so it cooks with indirect heat.
7. Cook the tri-tip until a meat thermometer inserted into the thickest part of the meat reads 130 degrees F, which will take 15-30 minutes, depending on the thickness of the meat.
8. Take the steak off the grill, cover it with foil, and let it rest for 15 minutes.
9. While the meat rests, make the bell pepper salsa by stirring together all of the salsa ingredients in a small bowl.
10. Slice the tri-tip across the grain into 1/4-inch slices. Serve it with the bell pepper salsa.