In a small bowl, mix together vinegar and honey. Whisk in olive oil until well blended. Mix in remaining ingredients.
Place buffalo in a shallow dish and pour marinade over meat, turning to coat evenly wish marinade. Cover and marinade in refrigerator for 2 to 4 hours.
Preheat grill to medium-high. Clean and season.
Remove buffalo from marinade and pat dry. Place marinade in a small sauce pan and bring to a simmer over medium heat. Simmer for 3-4, skimming off any foam, until slightly thickened. Reserve marinade to baste meat as it is grilled.
Rub buffalo with olive oil and season with salt and freshly ground pepper. Place on a prepared grill and grill without moving for 4-5 minutes, until well seared and nice grill marks are apparent. Turn tri-tip over and repeat process on other side. Baste grilled side of the tri-tip with marinade (Depending on the thickness of the cut, the meat may take longer on each side when grilling. Alternatively, the meat can be marked on the frill as described and then brought to the desired doneness in a 350 degree oven).
Grill to desired doneness, remove from grill and baste again. Let meat rest, covered with foil, 15 minutes before slicing. Slice very thinly, against the grain and drizzle with any remaining marinade.
Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission