Tri-tip is very accommodating. You can season it just before cooking with a dry rub (as simple as coarse salt, pepper, and garlic powder), a wet rub or spice paste, marinate it for several hours before grilling, baste it as it cooks, or serve a sauce on the side.
Like flank steak, this lean cut is best when cooked to medium-rare (130 to 135 degrees). However, its tapered shape means the tail will be more done and can satisfy people who prefer their meat that way. The thicker center and head will still be pinkish-red.
Priced $11.93 per pound.