A. Tri-tip is Californian for sirloin tip. The tri-tip roast or steak (also called a triangle roast) is the 1 to 2 pounds of meat that sits at the bottom of the sirloin.
This cut can dry out quickly, but with a good marinade you really can't go wrong. Southwestern or Asian marinades are great flavors to complement this cut of meat. Over cooking tri-tip is easy, so use a meat thermometer while cooking (125°F is rare).

Tri-tip is so versatile; it is a great cut of meat for grilling, or broiling, full of flavor. Uncut it's a fantastic roast that should be grilled indirectly for 30 to 40 minutes. Make sure when you grill it that the coals are grey, if you don't the outside will be burnt and the inside will be raw. Always let your steak (or roast) rest for 5 to 10 minutes before you carve it. This lets the juices return to the muscle and evens out the heat. If you cut into it too early the juices will just run out and you will be left with a dry piece of meat.

My favorite way to prepare a tri-tip is the plain old-fashioned way - on the grill with lots of freshly ground black pepper and a good sprinkling of kosher salt.