Uploaded July 2026 | Updated September 2026, 1 week ago

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10 years. 10 recipes. Let’s fire up the Monument Grills 10-year celebration. 🔥

Today we are making Tri-Tip with Corn Salsa.
Grilled by @HeatstrokesBBQ

Ingredients:

For the Tri-Tip:
- 1 tri-tip
- 2 tbsp Worcestershire sauce
- 2 tbsp beef rub

For the Corn Salsa:
- 4 ears of corn
- 1 cup diced Roma tomatoes
- 1 jalapeño, diced with seeds for extra heat
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1 avocado, diced
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 2–3 limes

Instructions:
- Preheat the Denali 605 Pro and grill the corn until lightly charred.
- Remove the corn from the grill and carefully slice the kernels away from the cob.
- Combine the grilled corn, Roma tomatoes, jalapeño, cilantro, red onion, avocado, garlic, cumin, salt, pepper and lime juice in a bowl.
- Mix well and let the corn salsa rest for 30–60 minutes.
- Coat the tri-tip with Worcestershire sauce, then season it evenly with beef rub.
- Place the tri-tip on the Denali 605 Pro over low heat and cook slowly until the internal temperature reaches approximately 120°F.
- Transfer the tri-tip to the sear zone and sear it over high heat until a flavorful crust forms.
- Remove the tri-tip at 130–135°F for medium-rare to medium doneness.
- Let the meat rest before slicing.
- Top the sliced tri-tip with the corn salsa and enjoy!

#monumentgrills #MonumentGrillsDay #MonumentGrillsAnniversary #denali605pro