For Mother's Day I marinated a couple of tri-tips for about 6 hours in some red wine, fresh crushed garlic, minced onion, chopped fresh oregano & parsley, a big shot of Pickapeppa sauce, some Lawrey's salt, and pepper. Grilled until about 130F, and let sit for 10 minutes. Sliced thin across the grain. Served with baked potatoes, corn on the cob, and a greek salad. All the moms were very happy, as were the dads.

Perhaps the mojitos helped the attitude.
Rich