Tri-tip with Pineapple Mango Red Pepper Salsa

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!


– tri-tip – red wine – worcestershire sauce – olive oil – garlic

Trim any excess fat from the tri-tip. Place it in a zip top bag along with the red wine and worcestershire sauce. Marinate in the fridge for a minimum of 4 hours, up to 24 hours.


Remove the tri-tip from the marinade and allow to rest at room temperature for 20 minutes. Pat dry with paper towels. Rub all sides of the meat with the olive oil, then rub with the Badia complete spices.


Prepare the grill for indirect heat with a grill temperature of 275 degrees.


Place the tri-tip on the side without direct heat and cook for 15 minutes. Flip and cook for 15 minutes more.


Once the internal temp is at 100 degrees, move the tri-tip to the side of the grill with direct heat and sear for 2 minutes on each side.


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