Grilled Tri-Tip with Charred Corn Salsa

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

Smoky grilled tri-tip steak paired with a bright, spicy charred corn salsa for a hearty and flavorful Californian BBQ dish. This american-inspired bbq & smoked ready in about 55 minutes blends tri-tip roast, kosher salt, black pepper 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.

Prep: 40 min Cook: 15 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Rub this spice mix evenly over a 2 lb tri-tip roast and drizzle with 2 tbsp olive oil. Let rest at room temperature for 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Place tri-tip on the grill and cook for 6-7 minutes per side for medium-rare, flipping once, until internal temperature reaches 135°F.
  3. Step 3: While the steak grills, char 2 cups fresh corn kernels in a dry skillet over medium-high heat for 5-6 minutes until lightly blackened and smoky.
  4. Step 4: Mix the charred corn with 1 small diced red bell pepper, 1 finely chopped jalapeño (seeded), 1/4 cup finely diced red onion, 3 tbsp lime juice, 1/4 cup chopped fresh cilantro, and 1 tsp salt in a bowl; toss well.
  5. Step 5: Remove tri-tip from grill and let rest for 10 minutes before slicing thinly against the grain. Serve slices topped with the charred corn salsa.

Frequently asked questions

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

Total time is about 55 minutes (40 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 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 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 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 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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