For best results, use an instant-read thermometer, inserted into the thickest part of the tri-tip steak, to get an accurate reading of the meat temp and level of doneness before removing it from the grill. For beef, rare should be 120°F, medium-rare would be 130°F, and 140°F for medium.
The peppers and onions can be cooked on the stovetop or on the grill using a cast iron skillet.
Letting the meat rest at room temperature before cutting lets the juices redistribute throughout the piece of meat.
It’s important to cut against the grain, turning the tri-tip cut as necessary to follow the proper direction.
Depending on where you get your tri tip, a grocery store or butcher may leave a fat cap on the beef that most people would want to remove before cooking.
Leftovers should be stored in an airtight container and kept in the fridge for up to 4 days.
