I’m a huge fan of beef, and tri tip ranks at the top of that list. This weekend I tried a simple twist: instead of my usual chimichurri, I grilled the tri tip and topped it with fresh, homemade pico de gallo. It’s a perfect summer grilling recipe—fast, fresh, and full of flavor. Here’s how to make it.
Table of Contents
- Grilling a reverse sear Tri Tip
- Homemade Pico de Gallo
- Assembling the final dish
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Tri Tip with homemade Pico de Gallo Recipe
Grilling a reverse sear Tri Tip
Start by seasoning the tri tip all over with sea salt and freshly ground pepper. Preheat your grill for indirect heat at about 250°F (120°C). Place the meat over indirect heat and cook until the internal temperature reaches 115°F (46°C) for a medium-rare finish after searing.
When it hits 115°F, move the tri tip to direct high heat and sear each side briefly—no more than about 2 minutes per side—to develop a nice crust without overcooking.
Remove the tri tip from the grill and allow it to rest for several minutes. Resting helps the juices redistribute so each slice stays tender and juicy.
Homemade Pico de Gallo
While the tri tip rests, prepare the pico de gallo. Dice Roma tomatoes (remove seeds if you prefer a less watery salsa), finely chop a white onion and 1–2 jalapeños (adjust for heat). Chop a generous handful of cilantro and squeeze fresh lime juice over the mix. Season with about a tablespoon of salt (or to taste) and stir everything together. The bright acidity and fresh herbs complement the rich beef beautifully.
Assembling the final dish
After the steak has rested, slice the tri tip across the grain into thin slices for maximum tenderness. Pile the slices on a platter and spoon the pico de gallo over the meat, or serve it on the side so everyone can add as much as they like.
This combination pairs well with grilled vegetables, warm tortillas, or a crisp green salad for a lighter meal.
Frequently Asked Questions:
Yes. The same results can be achieved using an oven or stovetop method: roast or slow-sear the tri tip at low temperature until it reaches the target internal temp, then finish with a hot sear in a cast-iron pan. You don’t need a specialty grill to enjoy this recipe.
Similar Recipe Ideas:
Beef
Steak Pinwheel
Beef
Grilled Tomahawk Steak
Beef
Steak and Shrimp Dinner
Beef
Beef Tataki
Printer friendly recipe:
Tri Tip with homemade Pico de Gallo
Ingredients
Tri Tip ingredients
- 2 lb Tri Tip
- 1 tbsp Sea Salt
- 1 tbsp Ground Peppercorns
Pico de Gallo ingredients
- 4 Roma Tomatoes (seeded if desired)
- 1 White Onion
- 1 batch Cilantro, chopped
- 2 Jalapeños (adjust to taste)
- 3 Limes, juiced
- 1 tbsp Salt (or to taste)
Instructions
Tri Tip grilling instructions
- Season the tri tip on all sides with sea salt and ground pepper.
- Heat the grill to 250°F (indirect heat) and cook until the internal temperature reaches about 115°F.
- Sear the meat over direct high heat for about 2 minutes per side to develop a crust.
- Remove from the grill and let the meat rest before slicing.
Pico de Gallo instructions
- Dice Roma tomatoes (remove seeds if you like a firmer texture), white onion, and jalapeños.
- Chop cilantro and add to the vegetables.
- Squeeze fresh lime juice over the mixture, add salt, and combine well.
- Taste and adjust lime or salt as needed, then refrigerate briefly or serve immediately.
Nutrition
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