Grilled Tri-Tip Steak with Charred Corn Salsa
Juicy grilled tri-tip steak paired with a smoky charred corn salsa bursting with fresh herbs and lime. This american-inspired bbq & smoked ready in about 35 minutes blends tri-tip steak, olive oil, salt 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 480 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.
Ingredients
- 2 lbs tri-tip steak
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 ears, husked fresh corn on the cob
- 1 medium, diced red bell pepper
- 1/2 cup, diced red onion
- 1/3 cup, chopped fresh cilantro
- 3 tbsp lime juice
- 1/2 tsp cumin powder
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Slice the rested tri-tip steak against the grain and serve topped with the charred corn salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Tri-Tip Steak with Charred Corn Salsa take to make?
Total time is about 35 minutes (15 min prep + 20 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 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 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 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 Salsa?
American bbq & smoked 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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