3-4 lb tri-tip (sirloin beef bottom)
1 tbsp olive oil
1/3 cup teriyaki sauce
8 -10 oz Corona beer
Diced onion and garlic to your preference
If possible, have butcher cut tri tip leaving 1/4″ fat on one side only. Combine marinade and 3-4 lb tri-tip in large Ziplock bag, and place in fridge for 24 hours. Set meat on grill fat side down. Grill 300-325F for 30-45 minutes. Flip when all fat has burned off bottom side. Cook to your preferred temps keeping in mind the outer portions of the steak will be more done than the center. Let sit at room temp for 10 min. Cut in 1/4″ thick strips (like London broil) and serve. Complimented with either a nice Cabernet or your favorite brew.