I was at the store yesterday and picked up a 2lb tri-tip that is about 1.5" thick. It is one of those pre-marinated ones (I usually don't get those, but this one looked too good to pass up--Carne Asada flavor) and I plan to make tacos or enchiladas. Just wanted some suggestions on the best way to cook the tri-tip. Should I T-Rex it (my gut feeling says to do that)? If so, what are the sear times per side and then approximate times per side at 400 after the 20 minute rest? What about just a straight direct cook? Or should I do it indirect like a roast?