California Smoked Tri-Tip with Charred Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky tri-tip steak rubbed with spices and grilled, served alongside a vibrant salad of charred corn, cherry tomatoes, and fresh herbs. This bbq & smoked-inspired beef 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.

Prep: 40 min Cook: 20 min Serves 6 BBQ & Smoked cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does California Smoked Tri-Tip with Charred Corn Salad take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover California Smoked Tri-Tip with Charred Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tri-tip roast from drying out.

Can I substitute ingredients in California Smoked Tri-Tip with Charred Corn Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale California Smoked Tri-Tip with Charred Corn Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with California Smoked Tri-Tip with Charred Corn Salad?

BBQ & Smoked beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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