Grilled Tri-Tip Steak with Bell Pepper Salsa

Ingredients

• 2 tablespoons soya sauce 
• 2 tablespoons apple cider vinegar 
• 2 tablespoons olive oil extra virgin 
• 4  garlic cloves minced
• 0.3 teaspoon pepper black freshly ground
• 2 pound tri-tip steak 
• 6 servings salt 
• 6 servings pepper black freshly ground
• 1 large bell pepper seeds removed, finely chopped (any color)
• 4  green onions thinly sliced
• 1 teaspoon garlic cloves finely chopped
• 2 tablespoons parsley chopped
• 0.3 teaspoon chile flakes red
• 2 tablespoons red wine vinegar 
• 6 servings salt and pepper black freshly ground to taste

Equipment

• bowl
• paper towels
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Marinate the steak: Prepare the marinade in a large bowl, stirring together all of the marinade ingredients.
2. Place steak in the bowl and coat on all sides with the marinade. Marinate for 20 minutes while you are preheating the grill.
3. Prepare the grill: Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.
4. Pat dry steak, sprinkle with salt and pepper: When the grill is ready and hot, remove the meat from the marinade and pat it dry with paper towels.
5. Sprinkle generously all over with salt and freshly ground black pepper.
6. Place the tri-tip on the hot side of the grill. Leave the cover off and watch carefully for flare-ups.
7. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control.
8. Keep moving the tri-tip around the grill away from the flames if they get too high. Brown well on both sides.
9. Move steak to lower heat side of grill: When the tri-tip steak is browned all over, move it to the lower heat side of the grill.
10. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.)
11. If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.
12. Check temperature: Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat).
13. Remove from grill, cover with foil and let rest for 15 minutes.
14. Make salsa: Make the bell pepper salsa by stirring together all of the salsa ingredients in a small bowl.
15. Cut the tri-tip in 1/4-inch slices across the grain of the meat.
16. Serve with the bell pepper salsa.