Marinated and grilled tri-tip steak is a perfectly delicious and affordable cut of meat to throw on the grill this summer. Serve with a juicy mango and red pepper salsa for a refreshing meal.
Summertime is grilling time and this tri-tip with pineapple mango red pepper salsa is sure to impress. Forget the heat, get out of the kitchen and get grilling.
There are only 120 days of summer and when the heat hits the last place I want to be is in the kitchen with the oven running. I dream of a time when we have the space for a full outdoor kitchen with grill, pizza oven, rotisserie spit, and smoker. 
Tri-tip, also known as a Santa Maria steak, is a relatively inexpensive cut of beef that comes from the bottom sirloin. I usually find it for around $8.99 a pound but I’ve been lucky to find it on sale as low as $4.99 a pound. A standard tri-tip is between 1.5 lbs to 2.5 lbs, which should serve between 4 – 8 people depending on how you serve it.
Getting this tri-tip with pineapple mango red pepper salsa right takes a bit of advance planning. The meat should be marinated at least 4 hours, then rubbed down with spices and slowly roasted to medium rare.
Tri-tip is considered a lean cut, but the visible fat marbling should be even. One side will have a fat cap, which I like to trim back. With a cook time of 30 – 40 minutes, the meat isn’t hot enough long enough to render all that fat back into the steak.
The salsa can be made up to a day in advance, but should have a minimum of 20 minutes to marinate prior to serving.
For a chunky salsa hand chop the fruits and vegetables, but for a smoother sauce use a food processor instead.
The fruit and vegetable ingredients don’t have to be exact in this recipe, so I have estimated the quantities in both cup size and fruit size. If your fruit yields more than the suggested cup size don’t be afraid to toss the extra right into the mix instead of letting it go to waste.
A word of caution when carving your tri-tip: cut against the grain. This means if the grain is running right to left, your knife blade should be perpendicular, running top to bottom. The grain on a tri-tip is very visible, but it changes. There should be a band of fat running through the “bend” of the steak.
It’s easiest to start by cutting along this band of fat to split the tri-tip in two and then slice each section on it’s own watching the grain as you go. Thin slices about 1/4? thick result in the most tender servings.
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Grilled Steak and Mango Pepper Salsa
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Perfectly grilled tri-tip steak gets a vibrant, sweet, and spicy kick from a fresh mango salsa. A summer grilling must-have!
Ingredients
- 2.5 lbs (1134 g) tri-tip
- 1 cups (237 ml) red wine
- 0.5 cups (118 ml) worcestershire sauce
- 3 tbsp olive oil
- 4 tbsp Badia complete spice blend
- 1 clove garlic
- 2 tbsp honey
- 2 tbsp lime juice
- 0.25 tsp salt
- 2 cups (473 ml) pineapple
- 1 cups (237 ml) mango
- 1 cups (237 ml) red bell pepper
- 0.5 cups (118 ml) sweet onion
- a dozen or so basil leaves
Instructions
- For the Tri-tip:
- Trim excess fat from the tri-tip and place it in a zip-top bag with red wine and Worcestershire sauce. Marinate in the refrigerator for at least 4 hours, up to 24 hours.
- Remove the tri-tip from the marinade and let it rest at room temperature for 20 minutes. Pat dry with paper towels, then rub with olive oil and Badia complete spices.
- Prepare the grill for indirect heat at 275°F (135°C).
- Place the tri-tip on the indirect heat side and cook for 15 minutes. Flip and cook for another 15 minutes.
- Once the internal temperature reaches 100°F (38°C), move the tri-tip to the direct heat side and sear for 2 minutes on each side.
- Once the internal temperature reaches 125°F (52°C), remove the tri-tip from the grill, cover, and let it rest for 10 minutes. The internal temperature will rise to 135°F (57°C) as it rests.
- For the Salsa:
- In a large mixing bowl, grate garlic and add honey, lime juice, and salt. Whisk to combine.
- Chop pineapple, red bell pepper, mango, onion, and basil, and add them to the bowl.
- Stir to coat the fruit and vegetables with the dressing.
- Refrigerate for at least 20 minutes before serving.
- To Serve:
- Slice the tri-tip into 1/4″ slices against the grain.
- Serve topped with a generous portion of salsa.
Notes
- For a deeper flavor, marinate the tri-tip for the full 24 hours.
- If you don’t have Badia complete spice blend, use a combination of chili powder, cumin, paprika, and garlic powder.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 8 ounces
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
How long should I marinate the tri-tip steak for optimal flavor?
The tri-tip should be marinated for at least 4 hours to enhance its flavor.
What is the best way to prepare the mango and red pepper salsa?
You can make the salsa up to a day in advance, but it should sit for a minimum of 20 minutes before serving to let the flavors meld.
What should I do with the fat cap on the tri-tip before grilling?
It’s best to trim back the fat cap on one side of the tri-tip as it won’t render completely during cooking.
