Pan-Seared Tri-Tip Steak with Charred Pepper Salsa

By , Test Kitchen Director · 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 blends tri-tip steak, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 400 cal/serving
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Ingredients

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Tri-Tip Steak with Charred Pepper Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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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