<http://schema.org/recipeInstructions>
" In a bowl, mix fennel seeds, brown sugar, salt, pepper flakes, and black pepper until combined. Drizzle oil over mixture and toss with a large fork until evenly moist. Add tri-tip roast; press sugar mixture all over to coat (leave excess sugar on bottom of bowl). Cover bowl; let marinate at room temperature 45 minutes, or refrigerate overnight. If roast has marinated overnight, bring to room temperature before grilling, about 45 minutes. Coat grill rack with cooking spray or brush with oil. Prepare outdoor grill with charcoal briquettes or preheat gas grill to high. Remove roast from marinade (whisk marinade in bowl to blend in any sugar that hasn&amp;#039;t dissolved). Keep bowl of marinade next to grill. Place roast on grill; sear for 2 minutes, turning once. Lift roast with long tongs and dip in marinade to coat heavily; place back on grill for another 2 minutes. Repeat until all marinade is used, about 10 to 15 minutes. Adjust heat to medium (if using charcoal grill, move roast to a less-hot part of the grill). Continue to grill, turning roast every 6 minutes, until an instant-read thermometer registers 140\u00B0 F in center of roast for rare (tips will be medium to medium rare, about 15 to 20 minutes). Remove roast to a cutting board; let rest for a few minutes. Cut 1/2-inch-thin slices on the diagonal and across the grain. Spoon juices over slices."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a28645/brown-sugar-crusted-a058322cec7411dc9ec9a07479523f08/>