Grilled Tri-Tip

1. Stage

Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and remaining burners to medium-low heat). Clean and oil grate. Pat tri-tip dry; season all over with adobo seasoning.    

2. Stage

Place tri-tip over medium-low heat on grill, close lid, and grill, flipping halfway through, until an instant-read thermometer inserted into thickest part registers 115°, 10 to 15 minutes. 

3. Stage

Move roast to hottest side of grill to char. Continue to grill, flipping halfway through, until thermometer registers 125° to 130°. 

4. Stage

Transfer roast to a cutting board, tent with foil, and let rest 5 to 10 minutes. Arrange roast horizontally and note which direction muscle fibers are running. Starting at top of triangle, slice off long tail at an angle, separating roast into 2 pieces. Keeping tail horizontal, thinly slice down length of tail. Rotate other half 90° so cut end is parallel to long edge of cutting board. Thinly slice against the grain.

5. Stage

Transfer tri-tip to a platter. Garnish with cilantro and serve with lime wedges alongside, if using.

6. Stage

Make Ahead: Roast can be grilled 4 days ahead. Store in an airtight container and chill.