I agree. It's my favorite cut. I do like tri-tip on the grill. If you cut it right, it's tender and has flavor.
Roger that, and in fact my cut of choice is a top sirloin. Flavorful but still tender enough. In fact, here is the BFDU Method for prepping a sirloin:
1. Acquire sirloin, at least one inch in thickness;
2. Trim away fat on edges to 1/4" if necessary;
3. Salt liberally with coarse kosher salt; massage salt into the meat;
4. Place in refrigerator covered only with butcher paper for one day;
5. Remove from fridge and allow to warm up close to room temperature. Apply brushing of canola oil if desired;
6. Set oven to broil, or at 500 degrees;
7. Heat a cast iron skillet to temperature of hell;
8. Add several drops of peanut or other high smoke point oil to skillet, Apply pepper to sirloin;
9. Sear both sides of sirloin to desired crustiness (~3 min. each side);
10. Place skillet in oven for 3 minutes for medium rare;
11. Remove skillet from oven; allow meat to rest for 5 minutes or so;
12. Plate. Apply herbed butter, steak sauce, or other condiment/sauce of choice.
I do not generally grill steaks over a flame.
