2 - 3 lb tri-tip roast, trimmed of visible fat
3 large cloves garlic minced
1/2 cup white wine
2 TBSP soy sauce
1/4 cup worcestershire sauce
I mix the above together in a big gallon sized zippy bag. I squeeze the citrus into the bag and then let the rind hang out with the marinating meat. Then marinate for a few hours. Throw it on the grill and cook on very low heat for about 1 hour. Slice it supah-thin and away we go with homemade guac, sour cream, tortillas and cheese. The fajitas were really really good.