Lime and Pepper Tri-Tip

Meat:
1 1/2 to 2 pounds beef tri-tip roast, trimmed of excess fat

Marinade:
Juice of 6 limes (about 3/4 cups)
1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Rub:
2 tablespoons coarse grind black pepper
1 tablespoon Kosher salt

Directions:
1. Combine marinade ingredients.
2. Place meat and marinade in covered glass dish or plastic bag.
3. Refrigerate for 1 1/2 to 2 hours.
4. Remove meat from marinade, discarding left over marinade.
5. Combine rub ingredients and press into all surfaces of meat. *Seasoned meat may be refrigerated for one hour to enhance flavor, but not necessary.
6. Grill roast to desired doneness over medium coals for about 30-40 minutes, turning occasionally.
7. Remove from heat and tent with foil for 10 minutes, before carving across the grain into slices.