1 3-4 oz. tri-tip steak
Let tri-tip stand, well wrapped, at room temperature for 1 hour. Remove from wrappings and trim any visible fat from the steak. Place in a broiler pan (any large foil-lined pan wit sides will do.) If doing more than one steak, make sure that they’re spaced a couple of inches from one another, and in such a way that they’ll all be under the broiler. Adjust broiler rack so it’s about 8 inches from the heat source. Sprinkle both sides of the steak with granulated garlic powder and cracked pepper. Place under broiler and cook, turning once. If steak is 1-1/2 thick, average for a tri-tip:
For rare (still quite red, but cooked through) broil 6 minutes on the first side and 5 minutes on the second.
For medium (nice, light pink in the middle) broil 8 minutes on the first side and 6 on the second.
The Vegetarian Option
Portabella mushrooms are quite nice in place of steak. Choose large mushrooms and remove the stems and any tough areas where the stems were attached. Brush with olive oil (one flavored with garlic is particularly nice – try VG Buck’s dipping oil) and broil, stem side up, until mushroom begins to soften, about 5 minutes. Turn and continue cooking until mushrooms are tender, another 7 minutes.