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Grilled Tri-Tip Steak with Bell Pepper Salsa

Grilled Tri-Tip Steak with Bell Pepper Salsa
  • Category


  • Cusine



2 tablespoons soy sauce

2 tablespoons sherry vinegar or apple cider vinegar

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

1/4 teaspoon freshly ground black pepper

One 2-pound tri-tip steak or roast


Freshly ground black pepper

1 large bell pepper , stem and seeds removed, finely chopped

4 green onions, thinly sliced, white and green parts

1 garlic cloves, finely chopped

2 tablespoons chopped parsley, basil, or arugula

1/4 teaspoon red chile flakes

2 tablespoons apple cider or red wine vinegar

Salt and freshly ground black pepper to taste


Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Marinate for 20 minutes while you are preheating the grill.

Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.

When the grill is ready and hot, remove the meat from the marinade and pat it dry with paper towels. Sprinkle generously all over with salt and freshly ground black pepper.

Place the tri-tip on the hot side of the grill. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. Brown well on both sides.

When the tri-tip steak is browned all over, move it to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325 degrees F temperature in the grill. If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.

Cook the tri-tip until a meat thermometer reads 130 degrees F when inserted into the thickest part of the meat .

Remove from grill, cover with foil and let rest for 15 minutes.

Make the bell pepper salsa by stirring together all of the salsa ingredients in a small bowl.

Cut the tri-tip in 1/4-inch slices across the grain of the meat. Serve with the bell pepper salsa.