Grass-Fed Tri-Tip Roast

A California grilling staple that deserves a spot in every cook's rotation. The tri-tip comes from the bottom sirloin — a triangular muscle with rich, beefy flavor and enough marbling to stay juicy through a higher-heat cook. Think of it as a steak in roast form: sear it hard on the grill, finish it low until medium, and slice thin against the grain. It feeds a small crowd without the time commitment of a true roast, and leftovers make some of the best steak sandwiches you'll ever have.