Originally Posted by Smoked
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.
Good point! You almost have to slice tri-tip in an arcing motion