Originally Posted by Dillo_Duster
I'll Eves drop here, for ideas, I plan on doing a tri-tip soon too
Just don't overcook it and make sure to slice across the grain. And the grain on a tri-tip can vary from one end to the other on the same piece of meat. Make sure to note the grain before cooking.
Other than that, the possibilities are endless for rubs/marinades, etc. Something as simple as salt, pepper, and garlic powder.