Pan-Seared Tri-Tip Steak with Charred Pepper Salsa

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Juicy pan-seared tri-tip steak served with a smoky charred red pepper salsa that highlights the bold flavors celebrated in Californian barbecue traditions. This American-inspired beef recipe, ready in about 35 minutes, pairs tri-tip steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 lb tri-tip steak
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 large red bell pepper
• 1 large garlic clove
• 1/4 cup finely chopped red onion
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh parsley
• 1/4 tsp cayenne pepper
• 1 tsp honey

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, season 1.5 lb tri-tip steak evenly with 1.5 tsp kosher salt and 1 tsp black pepper.
2. Step 2: Add 2 tbsp olive oil to the hot skillet and sear the steak for 4-5 minutes per side until a deep brown crust forms and the internal temperature reaches 130°F for medium-rare. Remove steak and let rest for 10 minutes.
3. Step 3: While steak rests, char 2 large red bell peppers directly over a gas flame or under the broiler, turning with tongs, until blackened on all sides (about 8 minutes). Place peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
4. Step 4: Peel the charred skin off the peppers, then finely chop the flesh. In a medium bowl, combine chopped peppers with 1 minced garlic clove, 1/4 cup finely chopped red onion, 1 tbsp red wine vinegar, 2 tbsp chopped fresh parsley, 1/4 tsp cayenne pepper, and 1 tsp honey. Stir well.
5. Step 5: Slice the rested tri-tip against the grain and serve topped with the smoky charred pepper salsa.