Hawaiian Tri-Tip

I picked up some great beef tri-tip at the supermarket the other day. It's almost impossible to find this delicious, juicy cut in Canada; I figure all our tri-tip, which is the bottom half of the sirloin, gets exported to the U.S., where it's one of the more popular grilling cuts. When my family was in Maui a couple summers ago I learned an old Sam Choy recipe that I'm happy to share with you.

Hawaiian Tri Tip Steak

2 1/2 lb tri tip steak (the one I got was cut into strips but it's also great grilled whole)
1/2 Tbs. salt (I used Hawaiian red salt but any good sea salt works well)
1/2 Tbs. cracked black peppercorns
1 Tbs. garlic, minced
1 Tbs. ginger, grated
1 Tbs. shoyu (light soy sauce will do)
white pepper
1 Tbs. brown sugar

Marinate meat in above ingredients for 30 to 45 minutes. Grill the steak to desired doneness, being careful not to overcook it. Tri-tip is quite lean and is ruined if cooked beyond medium rare. I basted the steak strips with the marinade that was left in the pan I marinated them in. Carve into thin slices and serve with a vegetable stir fry and some rice or mashed potatoes.