1 lb. antelope*
Santa Maria-style seasoning (I like Susie Q's) - or, a blend of kosher salt, granulated or powdered garlic, black pepper and parsley flakes
Santa Maria-style Salsa http://thegrubfiles.blogspot.com/2015/08/santa-maria-style-bbq-tri-tip-with.html
1. Make the salsa, cover, and set aside.
2. About 5-10 minutes before grilling, pat the antelope dry with paper towels, rub olive oil over the meat and and season liberally on all sides with the seasoning mix.
3. Prepare the grill using charcoal and/or red oak chunks (Gil uses this to grill try-tip). When the flames have died down, sear the antelope over the center of the grill, about 1 minute per side. Remove the meat to the cooler side of the grill (over indirect heat).
4. Continue grilling about 5-6 minutes per side for each 1/2" of thickness, turning over once (baste with extra olive oil as needed). Cook to about 120F for medium rare.
5. Remove the meat and let rest for 5, no more than 10 minutes so that it won't overcook. Slice and serve with salsa on the side.
*1 lb. will serve about 2 people for an entree or 4 as an appetizer. Antelope is expensive (about $35 per lb., so I would serve this as an appetizer unless money ain't no object)