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I agree with Brian's recommendation of the Santa Maria tri-tip. No wet marinade, dry rub of S & P and garlic powder. I have added chili powder when I wanted a little heat. Now grill or broil or cook in a hot oven, keep it medium-rare and give it a good 15mn resting time.

But the most important with tai-tip is how you slice it. You'll see clearly the fibers running down the muscle, and you really have to go against the grain. By cutting the fibers you'll make slices that are much easier to chew.

Enjoy! Now I'm craving tri-tip, which is nearly impossible to find around here... :(
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