Tri-Tip Roast
The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.

I rub Walter's "Secret Rub" on these, consisting of salt, black pepper, oregano, onion powder, parika celery seed, parsley and rosemary.
I leave the rub on the tri-tip about half an hour and then sear them on high heat about 4 or 5 minutes per side. That locks in the juice.
Then cook off the burner at about 350F for about twenty minutes until the inside temperature reaches 135F.
Let them rest about 15 minutes before cutting into them. Because of the shape some pieces will be medium rare and some will be medium well done. Everyone's happy and so am I.
There are many ways to eat these. As a formal dinner with potato and veg, or they make delicious sandwiches. The perfect left-over!
Last night I made tri-tip tacos with corn tortillas, refried beans, roasted red bell pepper, onion and chili sauce. YUM!

To see images of others participating in the August 2009 "Food & Restaurants" challenge: Click here
My take on the challenge is 30 foods I like to eat.