Easy Grilled Dr. Pepper Tri Tip

Step 1: Steak Notes ... The tri Tip is really a 'Triangular' cut of beef. In the US, it is also known as the: California cut, bottom sirloin tip, bottom sirloin primal cut, Santa Maria cut, Newport steak; or, bottom sirloin butt. Overseas: Aiguillette baronne, Rabillo de cadera, Punta de Solomom, Punta de picaña

Step 2: Marinade ... For the marinade - add the Dr. Pepper, garlic, jalapeno, onions, lime juice, soy sauce, and olive oil to a large ziploc bag - seal, and shake to combine. Add the steak, seal, toss; and, refrigerate at least 12 hours; up to 24 hours, preferred.

Step 3: Steak ... Remove the steak from the refrigerator; and discard the marinade - and, let it rest on the counter. You never want to cook with COLD meat. Pat dry, using a paper towel; then, season with the montreal steak seasoning and kosher salt on both sides. You really want the steak; almost room temperature before grilling.

Step 4: First ... I like to add some wood chips to the grill; whether you are using a charcoal grill or propane grill. In a charcoal grill, you can add them right on the coals. For a propane grill; I add them to my small smoker/wood chip box; and, place it right on the heat source. Just make sure you always soak your wood chips or nuggets first, for at least 30 minutes. This will allow them to steam/smoke vs burn; and release a good smoky flavor.

Step 5: Grill ... Oil the grill grates; then, bring to high heat on one side; and, medium low heat on the other. This will allow you to get a good sear first on each side; then, finish cooking the steak on the side with the indirect heat.

Step 6: Steak ... The steak will take approximately 4-5 minutes per side to get a nice char. Then, transfer the steak to the side with indirect heat. Cook, flipping a couple of times; until the internal temperature is 125 degrees (I suggest using a thermometer for this). Once it is done, transfer to a plate or cutting board; and, tent with foil to rest at least 10-15 minutes. As the steak rests; the temperature will continue to rise. I like to serve the steak between 128 and 130 degrees - which is medium to medium rare.

Step 7: Onions and Lime ... Simply melt the butter in your microwave. Next, brush the thick onion slices with the melted butter; and, season with salt and pepper on both sides. Grill the slices until golden brown; and, make sure to use a spatula when you flip the onions, so they don't fall apart. Also, add the limes cut side down on the grill; and, cook until golden brown as well. Cooking the limes will allow them to become sweet and juicy; and, they will be squeezed over the steak before serving.

Step 8: Serve and ENJOY! ... I actually like to cut the steak in thicker pieces; against the grain; then, top with the grilled onions slices. And, don't forget to squeeze the grilled limes over the top. On the side - you might as well use the grill; grilled corn on the cob, potato wedges; and, a grilled romaine heart.