Grilled Tri-Tip, Polenta & Vegetables With Cilantro-Lime Salsa

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The Tri-Tip:

2 teaspoons finely chopped garlic

2 teaspoons kosher salt

1/2 teaspoon red chile flakes

1/2 teaspoon freshly ground black pepper

2 1/2-pound tri-tip roast

The Vegetables and Polenta:

5 small zucchini, sliced lengthwise

4 red bell peppers, seeds removed and cut into large pieces

1 teaspoon dried oregano

2-4 tablespoons olive oil

Kosher salt and pepper to taste

Two 18-ounce logs prepared polenta (see Note), each sliced into nine 1/2-inch-thick rounds

The Cilantro-Lime Salsa:

1 cup finely chopped cilantro

1 cup minced sweet or red onion (about 1/2 onion)

3 teaspoons finely chopped garlic

1/2 cup fresh lime juice

1/2 cup water

1 teaspoon sugar

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