Grilled Tri-Tip with Charred Corn Salsa

WHY YOU’LL LOVE THIS RECIPE

Grilled tri-tip steak has incredible flavor, especially when basted with garlic, olive oil, and red wine vinegar. Grilling tri-tip is my favorite way to cook this type of beef because the direct heat from the grill perfectly sears the outside and evenly cooks the inside, producing a tender texture and savory flavor. It’s a great recipe for those wanting to dip their toes into the world of tri-tip. 

Grilled Tri-Tip INGREDIENTS

STEAK:

• Tri-Tip: Tri-tip steak is a lean cut of meat with a ton of tenderness and rich flavor, perfect for this delicious meal. 
• Kosher Salt
• Black Pepper
• Onion Powder: Infuses a mild, sweet onion flavor to the steak.
• Garlic Powder: Provides a subtle garlic kick, enhancing the overall taste.
• Cayenne Powder: Adds a hint of spiciness, giving the steak a kick.
• Canola Oil: Used for cooking to prevent sticking and achieve a nice sear.

BASTING LIQUID:

• Crushed Garlic: Infuses the oil with garlic flavor during basting.
• Olive Oil: Helps baste and moisturize the steak during grilling.
• Red Wine Vinegar: Adds acidity, balancing the richness of the meat.

CHIPOTLE PINQUITO BEANS:

• Pinquito Beans: These beans add a creamy texture and also absorb the flavors of the dish. These can usually be found in the hispanic food section of the grocery store. 
• Diced Bacon: Adds a smoky, savory element to the beans.
• Diced Tomato: Provides freshness and a juicy burst to the bean mixture.
• Diced Jalapeño: Adds a spicy kick to the beans.
• Chipotle Puree: Infuses a smoky and spicy flavor to the beans.
• Brown Sugar: Adds a touch of sweetness to balance the dish.
• Minced Garlic: Enhances the overall flavor of the beans.
• Kosher Salt

CHARRED CORN SALSA:

• Corn on the Cob: Provides a sweet and crunchy element to the salsa.
• Diced Tomatoes: Adds juiciness and a fresh taste.
• Sour Cream: Brings a creamy texture and a hint of tanginess.
• Jalapeño Peppers: Adds heat and a spicy kick.
• Red Onions: Contributes a sharp and slightly sweet flavor.
• Cilantro: Brings a fresh and citrusy note.
• Green Onions: Adds a mild onion flavor.
• Hot Sauce: Infuses heat and extra flavor.
• Limes: Provides acidity to balance the sweetness and richness of the salsa.

HOW TO MAKE GRILLED TRI-TIP STEAK

DRY BRINE THE STEAK

First, we season. Great Grilled Tri-Tip with Charred Corn Salsa comes pretty darn easily if you start with a spice rub. So, lather your trimmed tri-tip generously with canola oil and stir together kosher salt, black pepper, onion powder, garlic powder, and cayenne powder. Next, use your hands to rub the seasonings all over the outside of the steak. Be sure to get all the nooks and crannies so your steak is nice and flavorful. 

Next, set the seasoned steak in the fridge for 45 minutes to dry brine. We want to give it plenty of time to really soak in all of that flavor. Fifteen minutes before you’re ready to get cooking, pull the steak out of the fridge and let it come to room temperature. This helps it cook more evenly!

CHIPOTLE PINQUITO BEANS

Next, it’s time to whip up a quick batch of smoky and spicy chipotle pinquito beans because beans, corn, and steak are the magical trio you didn’t know you needed.

Preheat your fire to medium-high heat of around 375ºF for direct heat. Add a cast-iron skillet onto the hot grill, then add in diced bacon. Cook until browned and crispy, then transfer to a separate container and drain all but 1 tablespoon of the grease.

Next, add in the canned pinquito beans but don’t strain! The liquid is used in the chipotle pinquito beans for your Grilled Tri-Tip with Charred Corn Salsa.

To the beans, add in tomatoes, jalapeños, chipotle puree, brown sugar, minced garlic, and kosher salt. Simmer until thickened, stirring occasionally. This usually takes around 30 minutes. To finish, stir the bacon back into the mix, then pull the beans off the grill and keep them warm while you cook your steak.

Love the fiery heat of chipotle? Try out these Chipotle Beer Steak Tacos, Chipotle Garlic Chili Con Carne and Chipotle Espresso Crusted Ribeyes with Potatoes.

COOK YOUR Grilled TRI-TIP STEAK

Our tri-tip starts with a simple basting liquid. First, add a basting skillet onto the grill, then mix in crushed garlic, olive oil, and red wine vinegar. Bring the mixture to a simmer, then pull the skillet off of the heat. 

Next, clean and oil your grill grates, then add the tri-tip onto the grill. Cook with the fat side down for 5 minutes, then flip it over and baste with your prepared liquid. Repeat this process every 5 minutes. Be sure to baste after each flip to keep the steak nice and moist!

When the internal temperature of the steak reaches 130ºF, pull it off the grill and set it aside to let it rest for about 15 minutes. This gives the flavor and moisture time to settle back into the meat. 

MAKE YOUR CHARRED CORN SALSA

Grilled Tri-Tip with Charred Corn Salsa just isn’t complete without the corn salsa itself. First, 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.

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 you’re ready to serve.

Got corn salsa leftovers? Serve it on Salmon Al Pastor Tacos, Chipotle Beer Steak Tacos, or Loaded Huevos Rancheros Nachos! 

SERVing Grilled Tri-Tip

Now, it’s time to serve up your Grilled Tri-Tip with Charred Corn Salsa! 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 because that’s the key to getting that perfect tender bite.

Next, serve your steak with your prepared beans and corn salsa!

Grilled Tri-Tip Tips 

• Use an instant-read thermometer inserted into the thickest part of the meat to ensure the internal temperature reaches at least 130F for medium-rare steak. We don’t want to overcook tri-tip too much or it can become tough, so trust me on the medium-rare temp.
• Pay your tri-tip steak down with paper towels to remove excess moisture before cooking your steak so it produces a crispy crust.

How to Store Leftovers & Reheat

Store leftover steak in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. 

The beans and corn will last 3-5 days in the fridge in separate airtight containers. 

To reheat your steak:

1. Place a large skillet over medium heat.
2. Add your slices of steak.
3. Reheat for a few minutes until warm. 

To reheat your beans and salsa:

1. Place 2 small pots on the stove and add your beans and corn salsa.
2. Reheat until warm. 

More Steak Recipes

Grilled Steak with Skillet Potatoes

Grilled Steak Potato Wedges

Grilled Steak with Peanut Butter Sauce

Grilled Tuscan Steak

Smoky & Sweet Dirty Steak

Churrasco Picanha with Jalapeño Vinaigrette

What to serve with Grilled tri-tip steak

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. If you want to add another zesty Mexican side, add some cilantro lime rice. The citrusy notes complement the flavors of the corn salsa and add a vibrant touch to the meal.

Grilled Tri-Tip Recipe FAQs

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