Grilled Tri-Tip Steak with Charred Corn and Avocado Salsa

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

Smoky grilled California tri-tip steak paired with a refreshing charred corn and avocado salsa that celebrates fresh summer flavors. This american-inspired beef ready in about 40 minutes blends trimmed tri-tip steak, olive oil, garlic powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Cook: 15 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Tri-Tip Steak with Charred Corn and Avocado Salsa take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Tri-Tip Steak with Charred Corn and Avocado Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Tri-Tip Steak with Charred Corn and Avocado Salsa?

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 Grilled Tri-Tip Steak with Charred Corn and Avocado Salsa 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 Grilled Tri-Tip Steak with Charred Corn and Avocado Salsa?

American 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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