Tri-Tip With Roasted Salsa

The weather is warming up and we are starting to see those beautiful spring days! For us, that means its time to be outside as much as possible . . . it means filling our days with hiking, camping, hanging out by the pool, more walks in the park, and of course grilling.

An all-time family favorite spring/summer recipe is our tri-tip with roasted salsa. Now I got the inspiration for this recipe from The Ranch Table, but tweaked it and made it our own.

Courtesy of Bing Images

This recipe is a 24-hour recipe, but it's so worth it! And honestly, you're letting the rub sit for that long. However, I will say that the prep for the salsa always takes me about an hour to get everything chopped up and mixed once everything is cooked. So I suggest roasting the veggies first, and while you are prepping the salsa, grill the tri-tip.

Tri-Tip Ingredients Salsa Ingredients

2 Ibs tri-tip olive oil

3 garlic cloves 5 roma tomatoes

1 tbsp salt 9 anaheim peppers

1/4 cup garlic powder 1 large yellow onion

1/4 cup ground black pepper 2 lemons

1/4 cup parsley 1 bunch of cilantro

2 tbsp paprika 3 garlic cloves

2 ears of corn

salt & ground cumin

Prep Work

1. Cut the garlic cloves in half the long way.

2. Cut slits into the meat and stuff the garlic halves into the slits.

3. Mix all of the seasonings together in a bowl. Once the seasonings are mixed, take a cookie sheet and dump the bowl of seasonings onto the cookie sheet. Coat the tri-tip in the seasoning mix. Be sure to coat all sides really well.

4. Let the tri-tip sit for 24 hours in the fridge.

5. Pull out to warm up to room temperature about an hour before cooking.

Directions

1. Cut your Roma tomatoes in half (the long way) as well as the onion. Put your peppers on the grill whole, the Roma tomatoes face down (the open side down), and dip your onion in olive oil (open side) then place on the grill. You are going to grill the veggies until the skin is a little burnt on the first layer and is starting to come apart.

2. Once the veggies are done on the grill, place them into a container with a lid and let them steam for 20 minutes. This is an important step as the steaming lets the juices marinate and the veggies get a little softer. Trust me, I tried skipping this step once and the salsa was too crunchy with not the right flavor.

3. Roughly chop all the veggies, garlic, and cilantro and place them into a large bowl. Be sure to remove the seeds from the anaheim peppers at this point. Add in the juice of the two lemons, the corn off the cob, salt, and ground cumin. For the salt and ground cumin, add however much you want. I suggest adding a little at a time, mixing, and tasting so you don't add too much for your liking.

4. While the prep for the salsa is being done (you are at the chopping up stage), put the tri-tip on the grill. You are going to grill the tri-tip for about 45 minutes, flipping halfway.

Notes: The salsa prep takes about 30 minutes. We also prefer a charcoal grill over an electric grill. A charcoal girl provides a better taste to the meat, but you can use either.