Grilled Tri-Tip Steak with Charred Corn and Avocado Salsa

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Smoky grilled California tri-tip steak paired with a refreshing charred corn and avocado salsa that celebrates fresh summer flavors. This American-inspired beef recipe, ready in about 40 minutes, pairs tri-tip steak, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, trimmed tri-tip steak
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 cups (from 2 ears) fresh corn kernels
• 1 large, diced ripe avocado
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 large, juiced lime
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: Preheat grill to medium-high heat (about 450°F). Rub 2 lbs tri-tip steak all over with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 1/2 tsp kosher salt, and 1 tsp black pepper. Let sit at room temperature for 20 minutes.
2. Step 2: Place steak on the grill and sear for 6-7 minutes per side, turning once, until a deep crust forms and internal temperature reaches 135°F for medium-rare. Remove from grill and tent loosely with foil to rest for 10 minutes.
3. Step 3: While steak rests, place 1 1/2 cups fresh corn kernels in a grill basket and grill for 5 minutes, stirring occasionally until lightly charred.
4. Step 4: In a medium bowl, combine the charred corn, 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 large lime juiced, and 1 small minced jalapeño. Toss gently to combine and season with salt to taste.
5. Step 5: Slice the rested tri-tip steak thinly against the grain and serve topped with the fresh charred corn and avocado salsa.