Portuguese Tri-Tip

I cooked this Portuguese tri-tip for Jake and Jon at their July 4th barbecue. Here's the recipe:

Ingredients:

• 1 large or 2 medium triangle tri-tip, 2-3 lbs total weight (go to Costco for ideal cut)
• 3 cloves garlic, thinly sliced

Marinade:

• 2/3 cup extra virgin olive oil
• 2/3 cup low sodium soy sauce
• 2/3 cup red wine vinegar
• 1 cup chopped green onion
• 1/2 cup ginger, finely grated or minced

Directions:

1. Wash the tri-tip and remove excess water by patting the meat with a paper towel.
2. Trim the fat off of the meat (usually on the bottom of the cut).
3. Pierce the meat with a paring knife making 1 inch slits about 1 inch deep. Put the thin slices of garlic inside. You should pierce both sides of the meat evenly -- about two inches between each slit.
   
4. Combine the marinade ingredients in a large bowl and transfer to a zip lock bag (use two bags if you have two pieces of meat).
5. Add the meat to the bag, seal and shake well.
6. Refrigerate for 24-48 hours.
7. Add the meat to a barbecue grill, preheated to 400-degrees farenheit.
8. Cook each side for 12-15 minutes. Medium rare should take about 27 minutes if you keep the barbeque grill covered except for flipping times.
9. Slice the meat immediately.
10. Serve with sandwich rolls or with a side of potatos and fresh veggies (especially with summer corn!).