Originally Posted by Ron_L
It looks like you cut it with the grain. That's why it was tough. Cutting a tri-tip is tricky since the grain changes in the middle of the roast.
Yep Ron is right you gotta go against the grain. Prior to cooking you'll see in the middle area where the grain is running...cut it half right there after it's cooked and then cut against the grain cutting a an angle...and cut thin! Love some tri!
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