Pan-Seared Tri-Tip Steak with Charred Corn and Avocado Salad

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Juicy pan-seared California tri-tip steak paired with a smoky charred corn and creamy avocado salad, perfect for a satisfying and fresh meal. This American-inspired beef recipe, ready in about 35 minutes, pairs tri-tip steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs tri-tip steak
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1.5 cups (from 2 ears) fresh corn kernels
• 1 large, diced ripe avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 2 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Pat 1.5 lbs tri-tip steak dry and season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Add the steak and sear for 5-6 minutes on each side for medium-rare or until desired doneness, then transfer to a plate to rest for 10 minutes.
4. Step 4: Meanwhile, char 1.5 cups fresh corn kernels in a separate hot skillet over medium-high heat, stirring occasionally, until browned and smoky, about 5 minutes.
5. Step 5: In a bowl, combine the charred corn, 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro; toss gently.
6. Step 6: Slice the rested tri-tip thinly against the grain and serve topped with the charred corn and avocado salad for a balanced, hearty dish.