The gang was coming over for dinner. I wanted something simple and tasty. The weather was perfect. I had just purchased a full tank of propane. It was time to grill again. For decades our go to marinade has been the Iki Marinade.
My next thought was chicken. But the local store was selling tri tip steaks for $4 a pound. So I bought a package. If you’re familiar with this particular cut you know you typically get irregular pieces of steak in any given package. Butchers are smart. They will flip a piece of meat so that the side facing the buyer looks awesome. You buy, take the package home, and open only to discover one of the pieces is really, really small and someone will get the pipsqueak. When you see a picture of this steak you’ll understand what I’m talking about.
Irregular shaped steaks are a pain in the ass to cook. So I cut each steak in half and pounded the hell out of them until they were about a half inch thick. The flattening helps tenderize the meat and grill more evenly than when left whole.