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Grilled Tri-Tip Steak with Bell Pepper Salsa
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Tender tri-tip steak marinated and grilled to perfection, paired with a zesty salsa featuring green bell peppers, garlic, and scallions - a delightful dish known by many names like sirloin tip or Santa Maria-style barbecue.
Ingredients:
  • Marinade
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry vinegar or apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • Steak
  • One 2-pound tri-tip steak or roast
  • Freshly ground black pepper
  • Salsa
  • 1 large bell pepper (any color), stem and seeds removed, finely chopped
  • 4 green onions, thinly sliced, white and green parts
  • 1 cloves garlic, finely chopped (1 teaspoon)
  • 2 tablespoons parsley, basil, or arugula, chopped
  • 1/4 teaspoon red chile flakes
  • 2 tablespoons apple cider or red wine vinegar
  • Salt and freshly ground black pepper to taste
Instructions:
  • Prepare the marinade by combining all the ingredients in a large bowl. Add the steak to the bowl, ensuring it is coated on all sides. Let it marinate for 20 minutes while you preheat the grill.
  • Get the grill ready: Preheat the grill for direct high heat. If using charcoal, arrange about 5 pounds of coals on one side for a two-zone cooking setup.
  • Dry the steak thoroughly and generously season with salt and pepper before grilling.
  • Sear tri-tip on hot grill: Place the tri-tip on the hot grill without the cover. Watch for flare-ups, moving the meat away from flames if needed. Brown well on both sides.
  • After browning the tri-tip steak, transfer it to the cooler side of the grill. Adjust the vents to keep the grill temperature between 300-325°F. On a charcoal grill, use a meat thermometer through the vents if needed, while on a gas grill, switch off one burner and place the steak over it for indirect cooking.
  • 1. Verify doneness: Cook the tri-tip until the meat thermometer registers 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on thickness).
  • Rest to enhance flavors: Take off the grill, wrap with foil, and allow to rest for 15 minutes.
  • Prepare the vibrant bell pepper salsa by combining all the salsa ingredients in a small bowl and stirring well.
  • Slice the tri-tip into 1/4-inch slices against the grain and serve with bell pepper salsa.

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