This Grilled Tri-Tip with Charred Corn Salsa is inspired by classic Santa Maria tri-tip dinners from central California. Juicy grilled tri-tip is paired with smoky chipotle pinquito beans and a bright, homemade charred corn salsa for a satisfying, flavor-forward meal.
The combination of smoky, seared beef, tangy charred corn salsa and spicy pinquito beans creates a balanced plate—rich, bright and a little spicy. It’s a great recipe for backyard grilling, family dinners, or when you want something a bit special without fuss.
WHY YOU’LL LOVE THIS RECIPE
Grilling tri-tip and basting it with garlic, oil and red wine vinegar produces amazing flavor and a tender result. The direct heat of the grill creates a flavorful crust while keeping the interior juicy. This method is approachable for cooks new to tri-tip but delivers impressive results.
Grilled Tri-Tip INGREDIENTS
STEAK:
- Tri-tip (trimmed)
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- Cayenne powder
- Canola oil
BASTING LIQUID:
- Crushed garlic
- Olive oil
- Red wine vinegar
CHIPOTLE PINQUITO BEANS:
- Pinquito beans (canned, do not strain)
- Diced bacon
- Diced tomato
- Diced jalapeño
- Chipotle puree
- Brown sugar
- Minced garlic
- Kosher salt
CHARRED CORN SALSA:
- Corn on the cob
- Diced tomatoes
- Sour cream
- Diced jalapeño peppers
- Diced red onion
- Chopped cilantro
- Chopped green onions
- Hot sauce
- Fresh lime juice
THE COWBOY COLLECTION
JUST DROPPED.
two new rubs built for live fire cooking.
Cowboy butter delivers garlicky heat while Cowboy Candy brings sweet fire with brown sugar. Both are crafted to shine over live fire.
HOW TO MAKE GRILLED TRI-TIP STEAK
DRY BRINE THE STEAK
Trim and lightly coat the tri-tip with canola oil. Combine kosher salt, black pepper, onion powder, garlic powder and cayenne. Rub the seasoning evenly over the steak, covering all surfaces. Refrigerate uncovered for 45 minutes to dry brine. Remove 15 minutes before cooking so the meat comes closer to room temperature for even cooking.
CHIPOTLE PINQUITO BEANS
Preheat the grill to medium-high (around 375°F). Place a cast-iron skillet on the hot grill and brown diced bacon until crisp. Remove the bacon and leave about 1 tablespoon of fat in the pan. Add canned pinquito beans (with their liquid), diced tomatoes, jalapeños, chipotle puree, brown sugar, minced garlic and kosher salt. Simmer, stirring occasionally, until the mixture thickens (about 25–30 minutes). Stir the cooked bacon back in and keep warm while grilling the steak.
COOK YOUR GRILLED TRI-TIP STEAK
For the basting liquid, warm crushed garlic with olive oil and red wine vinegar in a small skillet on the grill until just simmering, then remove from heat. Clean and oil the grill grates. Start the tri-tip fat-side down and cook for 5 minutes, then flip and baste with the prepared liquid. Continue flipping and basting every 5 minutes. Cook until the internal temperature reaches 130°F for medium-rare (usually about 25–30 minutes, depending on thickness). Remove from the grill and rest for at least 15 minutes before slicing.
MAKE YOUR CHARRED CORN SALSA
Grill the corn on the cob, turning to char all sides. Remove and slice the kernels off into a bowl. Add diced tomatoes, sour cream, diced jalapeños, diced red onion, chopped cilantro, chopped green onions, hot sauce and lime juice. Stir to combine and set aside until ready to serve.
SERVING GRILLED TRI-TIP
Slice the rested tri-tip thinly against the grain for the most tender bites. Serve the steak alongside warm chipotle pinquito beans and a generous spoonful of charred corn salsa. Garnish with extra cilantro or lime wedges if desired.
Grilled Tri-Tip Tips
- Use an instant-read thermometer to check doneness; 130°F yields medium-rare. Avoid overcooking to keep the tri-tip tender.
- Pat the tri-tip dry with paper towels before grilling to help form a good crust.
How to Store Leftovers & Reheat
Store leftover steak in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Beans and salsa keep 3–5 days refrigerated in separate containers.
To reheat steak: warm slices briefly in a skillet over medium heat until warmed through. To reheat beans or salsa: warm gently in a pot or microwave until heated.
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
Pair this plate with grilled vegetables—bell peppers, zucchini and mushrooms work well—or serve with cilantro-lime rice for a bright, complementary side that echoes the flavors in the corn salsa.
Grilled Tri-Tip Recipe FAQs
You can use either a gas or charcoal grill. Charcoal will add more smoky flavor; gas is convenient and consistent.
Yes—flank steak or skirt steak can be used, though cooking times and slicing technique differ.
Tri-tip is a triangular cut from the bottom sirloin. It has great beefy flavor and benefits from proper seasoning, searing and slicing against the grain.
Tri-tip is available at many grocery stores, butcher shops, and online retailers. Local butchers often offer the best quality and trimming options.
For this recipe, leave the fat cap intact to help flavor the meat during grilling.
Grilled Tri-Tip with Charred Corn Salsa
This dish features juicy grilled tri-tip, chipotle pinquito beans, and a fresh charred corn salsa for a lively, smoky plate.
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 cloves crushed garlic
- 2 cups olive oil
- 1½ 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 ears corn on the cob
- 1 cup diced tomatoes
- 2 tbsp sour cream
- 2 tbsp diced jalapeño
- 2 tbsp diced red onion
- 1.5 tbsp chopped cilantro
- 1 tbsp chopped green onions
- 2 tsp hot sauce
- 3–4 medium limes, juiced
Instructions
- Coat the tri-tip with oil and rub on the seasoning blend. Refrigerate uncovered for 45 minutes to dry brine; remove 15 minutes before grilling.
- Preheat the grill to medium-high (about 375°F).
- In a cast-iron skillet on the grill, cook diced bacon until crisp. Remove bacon and reserve 1 tbsp fat in the pan.
- Add pinquito beans (with liquid), tomatoes, jalapeños, chipotle puree, brown sugar, garlic and salt. Simmer, stirring occasionally, until thickened (about 30 minutes). Stir the bacon back in and keep warm.
- Heat crushed garlic, olive oil and red wine vinegar in a small skillet on the grill until it barely simmers; remove from heat to use for basting.
- Clean and oil the grill grates. Place tri-tip fat-side down and cook 5 minutes, then flip and baste. Continue flipping and basting every 5 minutes until the internal temperature reaches 130°F (about 25–30 minutes total).
- Remove the tri-tip and let rest at least 15 minutes, then slice against the grain.
- Grill corn until well charred, slice the kernels into a bowl and combine with tomatoes, sour cream, jalapeño, red onion, cilantro, green onions, hot sauce and lime juice. Mix and set aside.
- Serve sliced tri-tip with chipotle pinquito beans and charred corn salsa. Enjoy.
Nutrition (per recipe)
Calories: 1907 kcal | Carbs: 92 g | Protein: 39 g | Fat: 159 g | Fiber: 25 g