Tri-Tip with Roasted Pepper Salsa

The Buttered Skillet
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Pan-seared tri-tip with roasted poblano and Anaheim pepper salsa.

This is an easy summer recipe that pairs bright, fresh flavors of the season’s produce with tender steak.

Tri-tip is a cut of beef from the bottom sirloin. The name comes from the triangular shape and tapered tip. It is also called the Santa Maria steak due to its popularity in central California’s Santa Maria-style barbeque. The meat is flavorful, with light marbling and silverskin. It may need a small amount of trimming before cooking.

The steak and peppers for this dish were cooked in the oven. But this recipe would only be improved by cooking them on a grill. The only minor change in the instructions would be not rubbing oil on the peppers before putting them on the fire.

The salsa has the taste of a pico de gallo with its fresh vegetables, but with the sweetness of salsa from the roasted peppers. Roasting the peppers reduces their bitterness and mellows the pungent onion flavor.

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Tri-Tip with Roasted Pepper Salsa

Course Dinner, Main Course
Total Time 2 hours
Servings 6

Ingredients

Tri-Tip

  • 2 1/2 pounds tri-tip
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 tsp garlic minced
  • 1 tsp lime juice
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 2 tbsp oil

Salsa

  • 1 Anaheim pepper
  • 1 poblano pepper
  • 1 tsp oil
  • 1/2 cup onion minced
  • 1 tsp garlic minced
  • 1/3 cup cilantro chopped 1 bunch
  • 1 cups tomato small dice
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions

Tri-Tip

  • Trim any excess fat from the tri-tip. Season the meat with the salt, pepper, cumin, paprika, and garlic. Add the lime juice and rest for 1 hour up to 24. Preheat the oven to 350 degrees. Heat a large skillet with oil over medium-high heat. When the oil shimmers add the the tri-tip and sear on all sides. Put the pan in the oven and cook for 15 minutes for medium-rare 135 degrees. Remove from the pan and rest for 10 minutes before slicing. Serve with salsa.

Salsa

  • Heat the oven to 400 degrees. Place the peppers on a sheet pan and rub with the oil. Cook for 20 minutes until soft. Remove from the oven and cool. Peel the skin from the peppers and dice small. Mix with the onion, garlic, tomato, cilantro, lime, salt, and pepper. Chill until ready to serve.

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