California-Style Grilled Tri-Tip with Charred Corn and Avocado Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A smoky grilled tri-tip steak paired with a fresh salad of charred corn, creamy avocado, and zesty lime for a vibrant California-inspired BBQ dish. This american-inspired bbq & smoked ready in about 60 minutes pairs tri-tip roast, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 ears, husked corn on the cob
• 2 medium, diced ripe avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro
• 3 tbsp lime juice
• 1 small, seeded and minced jalapeño

Instructions

1. Step 1: In a small bowl, combine 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mixture all over the 2 lb tri-tip roast and let it rest at room temperature for 30 minutes.
2. Step 2: Preheat grill to medium-high heat. Place the 3 husked ears of corn directly on the grill and cook for 10-12 minutes, turning occasionally until the kernels are charred and tender. Remove and let cool slightly, then cut kernels off the cob.
3. Step 3: Grill the tri-tip roast for about 6-7 minutes per side for medium-rare, or until an internal temperature of 135°F is reached. Remove from grill and let rest for 10 minutes before slicing thinly against the grain.
4. Step 4: In a large bowl, gently toss the charred corn kernels, 2 diced ripe avocados, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 3 tbsp fresh lime juice, and 1 small minced jalapeño (seeded) to create the salad.
5. Step 5: Serve the sliced grilled tri-tip alongside generous portions of the charred corn and avocado salad for a flavorful, fresh California-style BBQ experience.