Grilled Santa Maria Tri-Tip with Corn & Tomato Salad

Try this BBQ recipe that pairs the smokiness of grilled tri-tip with the vibrant flavors of charred corn and tomato salsa!

Serves: 4-6

Ingredients

Tri-Tip:

  • Tri-Tip: Tri-tip steak is a lean cut of meat with a ton of tenderness and rich flavor, perfect for this delicious meal. 

  • 2 teaspoons salt

  • 2 teaspoons freshly ground black pepper

  • 2 teaspoons garlic powder

  • 1 ½ teaspoons paprika

  • 1 teaspoon onion powder

  • 1 teaspoon dried rosemary

  • ¼ teaspoon cayenne pepper

  • 1 (2 1/2 pound) beef tri-tip roast

  • ⅓ cup red wine vinegar

  • ⅓ cup vegetable oil

  • 4 cloves crushed garlic

  • ½ teaspoon Dijon mustard

CHARRED CORN SALSA:

  • 3-4 Corn on the Cob

  • 1 cup Diced Tomatoes

  • 2 tbsp Sour Cream

  • 2 tbsp Diced Jalapeño Peppers

  • 2 tbsp Diced Red Onions

  • 1.5 tbsp Chopped Cilantro

  • 1 tbsp Chopped Green Onions

  • 2 tsp Hot Sauce

  • 3-4 medium Limes juiced

Directions

  1. Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.

  2. Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

  3. Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.

  4. Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.

  5. Preheat an outdoor grill for high heat; lightly oil the grates.

  6. Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

  7. Let rest for at least 10 minutes before slicing.

  8. Add the corn on the cob onto the grill. Roast it, rotating as needed, until well charred. Pull it off the heat and then slice the corn off of the cob, placing it into a small bowl.

  9. To the bowl, add diced tomatoes, sour cream, diced jalapeño peppers, diced red onions, chopped cilantro, chopped green onions, hot sauce, and lime juice. Mix it all up, then set it aside until ready to serve.

SERVing Grilled Tri-Tip

Place the rested tri-tip on a cutting board and slice into thin slices using a sharp knife. Don’t forget to slice against the grain of the meat to get the perfect tender bite.

Tri-County Produce Tip

Pay your tri-tip steak down with paper towels to remove excess moisture before cooking your steak so it produces a crispy crust.

This mouthwatering ensemble would pair perfectly with a medley of grilled vegetables such as bell peppers, zucchini, and mushrooms. The charred flavor from the grill pairs well with the savory tri-tip steak.

RecipesKayli Chiu