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

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

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 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Tri-Tip Steak with Charred Corn and Avocado Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Tri-Tip Steak with Charred Corn and Avocado Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tri-tip steak from drying out.

Can I substitute ingredients in Pan-Seared Tri-Tip Steak with Charred Corn and Avocado Salad?

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 Pan-Seared Tri-Tip Steak with Charred Corn and Avocado Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Tri-Tip Steak with Charred Corn and Avocado Salad?

American beef 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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