Grilled Tri-Tip with Smoky Mesquite Rub and Charred Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Juicy grilled tri-tip steak seasoned with a smoky mesquite spice blend, served alongside a vibrant medley of charred bell peppers, onions, and zucchini. This american-inspired beef ready in about 60 minutes pairs pounds tri-tip beef roast, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Ingredients

• 2 pounds tri-tip beef roast
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/4-inch rings yellow onion
• 1 medium, sliced lengthwise into 1/4-inch strips zucchini
• 1 tsp, chopped fresh thyme

Instructions

1. Step 1: In a small bowl, combine 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tbsp brown sugar, 1 tbsp kosher salt, and 1 tsp black pepper to create the smoky mesquite rub. Rub this mixture evenly all over 2 pounds of tri-tip beef roast, then drizzle 2 tbsp olive oil over the meat and massage it in. Let the tri-tip rest at room temperature for 30 minutes.
2. Step 2: Preheat your grill to medium-high heat (about 400°F). Place the tri-tip on the grill and cook for 6-7 minutes per side, turning once, until the internal temperature reaches 135°F for medium-rare. Remove the meat and tent with foil to rest for 10 minutes.
3. Step 3: While the meat rests, toss 1 large sliced red bell pepper, 1 medium sliced yellow onion, and 1 medium sliced zucchini with 1 tbsp olive oil and 1 tsp chopped fresh thyme. Grill the vegetables over medium heat for 5-7 minutes, turning occasionally until they are charred with tender edges.
4. Step 4: Slice the rested tri-tip thinly against the grain and serve alongside the charred vegetable medley.