Grilled Tri-tip

2-3 lb. Tri-tip (aka Coulette Steak)
3 tbl. red wine vinegar
3-5 cloves garlic, minced
2 tbl. olive oil
1 tbl. rock salt
1 tbl. fresh coarsely ground black pepper
2 tbl. broken-leaf oregano
1/4 tsp. crushed red pepper

Drizzle the tri-tip with the red wine vinegar. Rub the tri-tip with the garlic, olive oil, salt, and black pepper. Sprinkle with oregano, then add the red pepper to the fatty side of the tri-tip. Let stand 24 hours or more.

Heat coals and prepare grill. Pile coals along one side of the grill, and place tri-tip opposite. Cook over indiret heat for 45 minutes (rare) to 75 minutes (medium) -- use a meat themometer if you're uncertain, or cut the tri-tip in half.

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