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That tri-tip looks good, wish I could find them down here. The wife and I love asparagus cooked on the egg as well. We just drizzle them with a little olive oil, salt and pepper and cook for a few minutes.
To start with, it appears you cut it with the grain, a definite No-No. This will always lead to tough tritip. Next time watch the grain. You will notice it changes direction. ALWAYS cut against the grain.
If it is really tough, cut it up and use it for chili.