Pan-Seared Tri-Tip Steak with Charred Pepper Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 400 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pan-Seared Tri-Tip Steak with Charred Pepper Salsa 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 Pepper Salsa?

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 Pepper 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 Pan-Seared Tri-Tip Steak with Charred Pepper Salsa 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 Pepper Salsa?

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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