Name: California Grilled Tri-Tip with Charred Corn & Herb Salsa
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lbs beef tri-tip roast; 2 tbsp olive oil, divided; 1 1/2 tsp kosher salt, plus more for seasoning; 1 tsp freshly ground black pepper; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 large ears corn, husked; 1 pint cherry tomatoes, halved; 1/2 small red onion, finely diced; 1/2 cup fresh cilantro leaves, chopped; 1/3 cup fresh basil leaves, chopped; 1 jalapeño, seeded and minced; 1 lime, zested and juiced; 1/2 tsp honey

California Grilled Tri-Tip with Charred Corn & Herb Salsa

Peter

This recipe is designed to wow your neighbors at a California backyard BBQ! Tri-tip, a regional favorite, is deeply seasoned, seared, and gently finished over indirect heat for juicy, beefy perfection. While the grill’s hot, you’ll char sweet summer corn, then toss it with juicy tomatoes, fragrant herbs, and a zesty lime-jalapeño dressing to create a vibrant salsa. The technique of brining (here, a dry rub with salt) and resting the steak ensures it’s incredibly tender and flavorful. This dish is all about bold flavors, fresh seasonal produce, and impressive grill mastery—perfect for sunny evenings and sharing with friends.

Ingredients

Instructions

In a large mixing bowl, combine 1 tbsp olive oil, 1 1/2 tsp kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub this mixture thoroughly all over the tri-tip. Let rest at room temperature for 30 minutes while prepping other ingredients.
Preheat your grill for two-zone heat: one side high, one side medium-low. Oil the grates lightly.
Brush corn with remaining olive oil. Grill corn over high heat, turning often, until charred in spots and just tender, 8-10 minutes. Remove and let cool slightly.
Place tri-tip over direct heat. Sear 4-5 minutes per side until browned, then move to indirect heat. Cover grill and cook until internal temp reaches 130°F for medium-rare, about 20-25 minutes, flipping once halfway through. Remove from grill, tent with foil, and let rest 10 minutes.
While steak rests, cut corn kernels from cobs and place in a bowl. Add cherry tomatoes, red onion, cilantro, basil, jalapeño, lime zest and juice, and honey. Toss well and season with salt to taste.
Slice tri-tip thinly against the grain. Arrange on a platter and spoon charred corn & herb salsa over top. Serve immediately.