A few years back I was out in th San Francisco area for a generator class and on the last day the host served up some Tri-Tip off the grill. The meat was cut into 1/4" slices and put into sub rolls. I quess it's popular on the west coast, but almost unheard of here on the east coast. I've been able to order it from a local butcher and grilled it several times but I can't duplicate what I had before.
Can anyone in the San fran area tell me whats the proper way to prepare and cook this piece of meat?