Grilled Tri-Tip with Charred Corn Salsa

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Grilled Tri-Tip with Charred Corn Salsa

This Grilled Tri-Tip with Charred Corn Salsa is made with juicy grilled steak, spicy pinquito beans, and homemade charred corn salsa!

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Steak:

1 Tri-Tip trimmed
1 tbsp Kosher Salt
1 tbsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
½ tsp Cayenne Powder
Canola Oil

Basting Liquid:

3-4 Crushed Garlic
2 cups Olive Oil
1.5 tbsp Red Wine Vinegar

Chipotle Pinquito Beans:

30 oz Pinquito Beans do not strain
2 cups Diced Bacon
½ cup Diced Tomato
¼ cup Diced Jalapeño
2 tbsp Chipotle Puree
2 tbsp Brown Sugar
1 tbsp Minced Garlic
Kosher Salt to taste

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

Instructions

Begin by lathering your tri-tip with oil and mixing together the seasoning.
Season the steak generously then place in the fridge for 45 minutes uncovered to dry brine. Pull the steak out 15 minutes before cooking.
Preheat your fire to medium high heat temperature (around 375F) for direct cooking.
Add a cast iron skillet to the grill and add your diced bacon to the skillet. Cook until they reach an amber brown color (about 8-12 minutes).
Once the bacon is done, pull it off and remove all the bacon grease except for 1 tbsp of it.
Add your pinquito beans to the skillet along with the tomatoes, jalapenos, chipotle puree, brown sugar, minced garlic and kosher salt.
Let simmer, stirring occasionally, until they thicken (about 30 minutes). Once thickened, add your bacon back to the beans and mix into the skillet.
Pull off and keep warm.
Add a basting skillet to the grill with the crushed garlic, olive oil and red wine vinegar. Let come to a low simmer, stir then pull the skillet off the fire.
Making sure your grill grates are cleaned and oiled, add your tri-tip to the grill fat side down first.
Cook for 5 minutes, then flip over and baste with your basting liquid. Repeat this every 5 minutes, making sure to baste after the flip until the tri-tip reaches 130F internal at its deepest point (about 25-30 minutes).
Once done, pull off and let rest for at least 15 minutes.
Finally, add your corn on the cob to the grill and roast until they are well charred. Sliced your corn off the cob and add to a bowl along with the rest of the ingredients for the Charred Corn Salsa. Mix and set aside.
Once rested, pull out your tri-tip and slice against the grain. Serve with the beans, corn salsa and enjoy!

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