Tri Tip with Grilled Salsa

Tri Tip 1

Tri-Tip with Grilled Tomato salsa is a festive and delicious dish for any gathering. The tri-tip is rubbed, grilled, and then topped with easy tomato salsa. with the same ingredients as pico de gallo, except they are grilled.

Prepare the tri-tip rub ahead of time, so you can let the tri-tip marinate in the refrigerator for at least 2 hours before grilling. This will give you the best flavor.

The tri-tip is first cold smoked on the indirect side of the grill, then seared and allowed to finish cooking on the hot side of the grill.

Tri Tip with Grilled Salsa Recipe

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Tri Tip 1
Tri-Tip with Grilled Tomato salsa is a festive and delicious dish for any gathering. The tri-tip is rubbed, grilled, and then topped with easy tomato salsa. with the same ingredients as pico de gallo, except they are grilled.
Preparation 2 hours
Cook 30 minutes
Ready in 2 hours 30 minutes
Servings 4 Servings
CourseMain Dish
InfluenceGlobal
DifficultySeasoned
MethodGrill

Ingredients

Tri-Tip Rub

  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons raw sugar
  • 1 teaspoon chili powder
  • pinch of chipotle powder or to taste

Tomato Salsa

  • 1 cup grape tomatoes halved
  • 1/4 cup Italian dressing
  • 1/4 cup cilantro chopped
  • 1/4 cup onions finely diced
  • salt and pepper

Grilled Tri-Tip

  • 2 pound tri-tip roast
  • 2 tablespoons trip-tip rub

Equipment

  • grill

Directions

Tri-Tip Rub

  • Mix all ingredients together. Set aside.

Tomato Pico de Gallo

  • Marinate the tomatoes in Italian dressing for 1 hour. 
  • Grill the tomatoes on a very hot grill in a BBQ wok for 30 seconds. Remove.
  • Add the cilantro, onions, salt, and pepper.

Grilled Tri-Tip

  • Rub the tri tip with the rub and let rest in fridge for at least 2 hours before cooking. 
  • Light a BBQ between 275 and 350 degrees F (135 and 175 degrees C) and set it up for indirect cooking (one side hot and one side cold). Place a tinfoil pouch full of wood chips on the hot side and wait to smoke. 
  • Once the chips start smoking, place the tri-tip on the cold side to roast. Cook until the meat reaches 115 degrees F (45 degrees C). Move the meat to the hot side to sear. Cook on the hot side until the coldest part of the tri-tip is 130 degrees F (55 degrees C).
  • Serve with the grilled pico on top.

Nutritional Information

Calories: 417kcalCarbohydrates: 8gProtein: 48gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 147mgSodium: 1732mgPotassium: 889mgFiber: 1gSugar: 5gVitamin A: 541IUVitamin C: 6mgCalcium: 75mgIron: 4mg

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2016 World Burger Champion and multi time award winning competitive barbecuer Rusty has a long history of creating championship standard food over live fire.

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