Mark's Tri-Tip Roast

This comes courtesy of Mark C, who got it from someone in Salinas. Anyhoo, we cook this on the grill.

One 2-3 lb tri-tip roast (pref High Choice grade)
3 garlic cloves (I use at least 6, and cut each clove in half length-wise)

For the marinade, mix together:
2/3 cup extra virgin olive oil
2/3 cup soy sauce
2/3 cup red wine vinegar
1 cup chopped green onions (you can't use too many - I use 5-6 green onions head to tail)
1/2 cup grated fresh ginger

Trim all the fat from the roast. Make slits in the roast and slip in slices of garlic. Put roast and sauce in a bowl, turning it several times before refrigerating 24 hours. Turn meat occasionally.

Prepare a large wood or charcoal fire in a barbecue. When you can no longer hold your hand over the goals to a count of 10, remove the meat from the bowl (reserve the marinade) and put it on the grill. Cook 20 minutes, basting often with the marinade, then turn meat and grill another 25 minutes, for a total of 45 minutes on the grill. If necessary, add more charcoal.

Transfer the roast to a heated platter, cover loosely with foil, and let stand for 10 minutes before carving. To serve, cut against the grain into thin slices. Serves 6 to 8.