Thanks everyone, I'd seen enough fatties to know what to do, just never tried one. The key to looking that good is playing in meat in a gallon ziploc and rolling flat with a rolling pin. Makes it so easy to work with and uniform.
My favorite tri tip I like to do are started with a layer of grey poupon, , then some provolone, roasred anehiem peppers and red peppers, and some mushrooms.