Grilled Tri-Tip Steak with Charred Corn Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled tri-tip steak paired with a smoky charred corn salsa bursting with fresh herbs and lime. This American-inspired barbecue recipe, ready in about 35 minutes, pairs tri-tip steak, olive oil, salt 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.

Prep: 15 min Cook: 20 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill to medium-high heat (around 450°F). Rub 2 lbs tri-tip steak with 2 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper evenly.
  2. Step 2: Place 3 husked ears of fresh corn directly on the grill grates and cook for 10 minutes, turning every 3 minutes until all sides are charred and kernels are smoky.
  3. Step 3: Grill the tri-tip steak for about 6-7 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Remove from grill and let rest for 10 minutes.
  4. Step 4: Cut the charred corn kernels off the cob into a bowl. Add 1 medium diced red bell pepper, 1/2 cup diced red onion, 1/3 cup chopped fresh cilantro, 3 tbsp fresh lime juice, 1/2 tsp cumin powder, and 1 tbsp olive oil. Stir to combine.
  5. Step 5: Slice the rested tri-tip steak against the grain and serve topped with the charred corn salsa.

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