Fajitas with Tri-tip

I have had a tri-tip in my freezer since last July, so it needed to get used.  It was about 2.4 pounds, so I decided to make steak fajitas with it tonight.  I know it isn't the traditional cut, but it turned out very good.

I used "Char-Crust" Roto-Roast on it.  I set my large for indirect, at about 375°F dome temp.





Once I got to 100°F internal, I moved it to my Mini-Max with Grill Grates to finish.





Once I had some sear on it, I pulled it and let it rest a few minutes.  I had Onions and Bell Peppers on in a skillet to cook, and combined for a non-authentic fajita.  The steak was awesome!