Grilled Tri-Tip with Charred Corn and Cilantro Salsa

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

Smoky grilled tri-tip steak served with a fresh, tangy salsa of charred corn and cilantro for a California-inspired BBQ meal. This american-inspired bbq & smoked ready in about 60 minutes blends tri-tip steak, olive oil, smoked paprika 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 450 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: 40 min Cook: 20 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Rub evenly over 2 lbs tri-tip steak. Let marinate at room temperature for 30 minutes.
  2. Step 2: Preheat grill to medium-high heat. Grill the tri-tip for 6-7 minutes per side for medium rare, or until an internal temperature of 130°F is reached. Remove and let rest for 10 minutes before slicing thinly against the grain.
  3. Step 3: While the steak rests, place 2 cups fresh corn kernels in a hot cast-iron skillet or grill pan over high heat. Cook, stirring occasionally, for about 5 minutes until kernels are charred and fragrant.
  4. Step 4: In a bowl, combine the charred corn, 1/2 cup chopped cilantro, 1/4 cup finely diced red onion, 2 tbsp lime juice, and 1 small minced jalapeño. Toss gently and season with a pinch of salt.
  5. Step 5: Serve sliced tri-tip topped with the charred corn and cilantro salsa.

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Frequently asked questions

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

Total time is about 60 minutes (40 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 with Charred Corn and Cilantro 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 with Charred Corn and Cilantro 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 with Charred Corn and Cilantro 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 with Charred Corn and Cilantro 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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