California Smoked Tri-Tip with Charred Corn Salad

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Smoky tri-tip steak rubbed with spices and grilled, served alongside a vibrant salad of charred corn, cherry tomatoes, and fresh herbs. This beef recipe, ready in about 60 minutes, pairs tri-tip roast, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs tri-tip roast
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp salt
• 3 ears, husked fresh corn on the cob
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, finely diced red onion
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1 small, seeded and minced (optional) jalapeño

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground black pepper, and 1 tsp salt to create a spice rub.
2. Step 2: Rub the spice mixture evenly over the entire surface of the 2 lb tri-tip roast. Let it sit at room temperature for 30 minutes.
3. Step 3: Preheat a grill to medium-high heat (about 425°F). Place the tri-tip on the grill and cook for 7-8 minutes per side for medium-rare doneness, turning once.
4. Step 4: While the tri-tip cooks, grill 3 ears of husked corn directly on the grill, turning every 2 minutes until all sides are charred and kernels are tender, approximately 8-10 minutes.
5. Step 5: Remove corn from grill and let cool slightly, then cut kernels off the cobs into a medium bowl.
6. Step 6: To the corn kernels, add 1 cup halved cherry tomatoes, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 2 tbsp fresh lime juice, 1 tsp honey, and 1 small minced jalapeño if using. Toss gently to combine.
7. Step 7: Let the tri-tip rest for 10 minutes before slicing thinly against the grain. Serve slices with a generous scoop of the charred corn salad.