California BBQ Tri-Tip with Grilled Summer Veggies
intro
Juicy, citrus-kissed tri-tip and charred summer veggies define this bright, herb-forward California BBQ, perfect for sunny outdoor gatherings.
Ingredients
Steps
In a small mixing bowl, whisk together 60ml extra-virgin olive oil, 80ml fresh lime juice, minced garlic, smoked paprika, 1.5 teaspoons of kosher salt, ½ teaspoon of black pepper, chopped rosemary, and light brown sugar until smooth. Pat the 900g tri-tip completely dry with paper towels, rub ⅓ of the sauce all over the meat, then let it rest at room temperature for 30 minutes to absorb flavors.
Preheat a gas or charcoal grill to medium-high heat (200°C / 400°F) for two-zone cooking: bank lit charcoal or activate burners on only one side of the grill to create a high-heat searing zone, leaving the opposite side unlit for indirect lower-heat cooking. Scrub grill grates with a wire brush and wipe lightly with oil to prevent food from sticking.
Place the seasoned tri-tip directly on the high-heat searing zone of the grill. Sear for 3 minutes per side (including the thick fat cap edge) until deep, golden char marks form across all surfaces. Move the seared tri-tip to the indirect heat zone, close the grill lid, and cook for 25–30 minutes, basting with another ⅓ of the mop sauce every 10 minutes, until a meat thermometer reads 57°C / 135°F at the thickest point for medium-rare doneness.
Transfer the cooked tri-tip to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes to allow juices to redistribute through the meat. While the meat rests, toss the sliced zucchini, red bell pepper chunks, red onion wedges, and corn rounds with melted butter, remaining 0.5 teaspoons of kosher salt, and remaining 0.5 teaspoons of black pepper in a large bowl until evenly coated.
Arrange the butter-coated vegetables in a single layer on the high-heat zone of the grill. Cook for 8–10 minutes total, flipping each piece once at the 4-minute mark, until vegetables develop tender, slightly caramelized charred edges: corn will have light golden char spots, zucchini will be tender-crisp, and onion wedges will be soft at the edges.
After the tri-tip finishes resting, slice it thinly against the grain, drizzle with the remaining ⅓ of the unused mop sauce, and serve alongside the hot grilled vegetables. Discard any mop sauce that came into contact with raw meat to avoid foodborne illness.
Tips
2.For authentic California BBQ flavor, add 15g (1 small handful) of dry oak wood chips to hot coals (or a gas grill smoker box) when cooking the tri-tip for a mild, woody smoke that complements the citrus mop sauce.
3.Never press down on grilling meat with a spatula or tongs, as this squeezes out flavorful juices and results in dry, less tender tri-tip.
OMG this tri-tip was an absolute game changer for our 4th of July cookout! I’ve always been intimidated to cook tri-tip because it’s so easy to overcook, but the timing instructions were spot on. The rub had the perfect amount of smoky sweetness, and the grilled zucchini and summer squash were such a perfect side that even my pickiest kid asked for seconds. 10/10 will be making this all summer long!
Solid tri-tip recipe, but I added a little extra cayenne to the rub to give it a tiny kick, and threw some corn on the cob on the grill with the other veggies. Cook time was perfect, came out medium rare just like we like it. Only knock is I wish there was a bigger note about letting it rest longer—mine lost a little juice when I sliced it too fast my first go around.
SO good! I made this on Sunday to portion out for work lunches all week, and the tri-tip stayed tender even after reheating. The grilled veggie mix is so versatile too—I tossed leftover veggies in a quinoa bowl for lunch yesterday and it was chef’s kiss. Don’t skip the garlic butter baste at the end, trust me!
Wait, I’ve never even heard of tri-tip before seeing this recipe? Is it usually sold at regular grocery stores out east? I had to go to two different butcher shops to find it, but it was totally worth the trip. The flavor was insane, way better than the usual sirloin I make for weekend dinners. My partner is already asking when we’re making it again.
Made this for my neighborhood potluck last weekend and people were literally coming up to me asking for the recipe all night! The only issue I had was my grill was running super hot because it was 110 degrees outside here, so I had to pull the tri-tip a few minutes early to keep it from getting too done. Next time I’ll account for that Arizona heat, ha!
Took me a little longer than the listed cook time because I was still getting the hang of my new grill, but the end result was fantastic. I used the leftover tri-tip for sandwiches the next day with a little horseradish sauce and it was maybe even better than the night of. Will absolutely be adding this to our regular dinner rotation.
I was worried the veggie portion would be an afterthought next to the tri-tip, but no—the seasoning for the zucchini, bell peppers, and cherry tomatoes was so flavorful I could’ve eaten a whole plate of just those! I did swap the regular salt for smoked salt to amp up that BBQ flavor, and it worked perfectly. The tri-tip was great too, obviously, but the veggies really stole the show for me.
This was good, but I found the rub a little too heavy on the garlic powder for my taste? I’ll cut that in half next time I make it. Also, my tri-tip was a little bigger than the size listed (almost 3 lbs!) so I had to add about 10 minutes of cook time to get it to medium. Just a heads up for folks who might grab a larger cut!
Made this for our beach cookout last weekend and it was perfect! We ate out on the patio with some cold beers and watched the sunset, and everything tasted so fresh. The tri-tip was juicy, the veggies had that perfect char from the grill, and cleanup was a breeze. Can’t ask for a better summer meal, honestly.
Perfect post-hike meal! We got back from a long morning trail, fired up the grill, and this came together so easily. I added some grilled mushrooms to the veggie mix since we had a pack in the fridge, and they paired so well with the tri-tip. We ate out on our deck with a view of the mountains and it was the ideal Saturday afternoon.
Wait I’ve always thought tri-tip was strictly a California thing, so I was shocked how easy it was to find at my local Mariano’s! I made this for my dad for Father’s Day and he said it was better than the tri-tip he gets when he visits his brother in San Diego. High praise coming from him, let me tell you. The only misstep I made was forgetting to soak my wooden skewers for the veggie chunks, so a couple of the ends got a little burnt, oops. Next time I’ll remember!