Charred Tri-Tip Steak with Smoky Fire-Roasted Salsa

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A robust tri-tip steak grilled over high heat and paired with a smoky salsa combining charred tomatoes and roasted peppers for a balanced smoky flavor. This American grilling recipe, ready in about 35 minutes, pairs tri-tip steak, olive oil, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 1.5 pounds tri-tip steak
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 medium roma tomatoes
• 1 whole jalapeño pepper
• 1 medium red bell pepper
• 1/2 medium red onion
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat a grill or grill pan to high heat (about 450°F). Rub 1.5 pounds of tri-tip steak with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper evenly on both sides.
2. Step 2: Place the steak on the hot grill and cook for 5-6 minutes per side until a dark char forms and internal temperature reaches 130°F for medium-rare; remove and let rest for 10 minutes.
3. Step 3: While the steak rests, char 3 medium roma tomatoes, 1 whole jalapeño pepper, and 1 medium red bell pepper directly on the grill for about 5 minutes per side until blackened and softened.
4. Step 4: Dice 1/2 medium red onion finely. Once the grilled vegetables cool slightly, peel the skins off if desired, then chop the tomatoes, jalapeño (remove seeds for less heat), and red bell pepper into small pieces.
5. Step 5: Combine the chopped grilled vegetables with the diced red onion, 2 tablespoons fresh lime juice, and 1/4 cup chopped fresh cilantro in a bowl. Stir gently to mix smoky salsa.
6. Step 6: Slice the rested tri-tip steak thinly against the grain and serve topped with the smoky fire-roasted salsa.