Preheat your grill over medium high heat. Clean grill grates and rub with olive oil.

Pat the tri tip dry with a paper towel, and season with salt and pepper. Grill the tri tip covered for 10 minutes. Flip and continue to cook until the tri tip has an internal temperature of 135ºF for medium rare (or 145ºF for medium), about 8-10 more minutes depending on the thickness of your tri tip.

Remove from the heat and allow to rest for 10 minutes. Slice the tri tip against the grain, and serve topped with the orange parsley sauce. I love these with served with my smashed potatoes!

Leftovers will keep refrigerated in an airtight container for 5 days.