Grilled Tri-Tip Steak with Bell Pepper Salsa


Grilled Tri Tip with Bell Pepper Salsa

Tri-tip roasts are popular here in California; it’s a flavorful cut, perfect for barbecuing and grilling. Triangular in shape, it is also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style.

The tri-tip cut is rather lean and can get tough if over-cooked. So, don’t trim the fat before cooking (it will be needed to keep the steak tender), and use a meat thermometer and stop the cooking at 130°F.

This cut can be hard to find outside of California, though I understand that both Costco and Sam’s Club carry it. You can also use this recipe with a flank steak.

Why the bell pepper salsa? Well, we were out of tomatoes and chiles, but we happened to have bell peppers, green onions, and chile flakes, and you know what? It was great. Perfect with the steak.

Updated, first posted 2007.

Grilled Tri Tip with Bell Pepper Salsa


Grilled Tri-Tip Steak with Bell Pepper Salsa Recipe

If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325°F oven until the internal temperature of the steak/roast reaches 130°F.

Ingredients

Marinade

  • 2 Tbsp soy sauce
  • 2 Tbsp sherry vinegar or apple cider vinegar
  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper

Steak

  • One 2-pound tri-tip steak or roast
  • Salt
  • 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 garlic cloves, finely chopped (1 teaspoon)
  • 2 Tbsp chopped parsley, basil, or arugula
  • 1/4 teaspoon red chile flakes
  • 2 Tbsp apple cider or red wine vinegar
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper to taste


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