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Kalyn's Kitchen

Grilled Tri-Tip Steak with Chimol Salsa

I loved everything about this Grilled Tri-Tip Steak with Chimol Salsa, but especially the interesting Salvadorian Chimol Salsa with radishes, tomatoes, cilantro, red onion, and lemon! Use Grilling Recipes to find more recipes like this one.

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Grilled Tri-Tip Steak with Chimol Salsa

The weekend is here, and if you’re a steak eater, I’m guessing that’s the time you’re most likely to throw a steak on the grill like this Grilled Tri-Tip Steak with Chimol Salsa. I like steak, but truthfully I’m not a huge meat eater, so if I’m cooking beef I’ll always prefer to have something to go with it like Chimichurri Sauce or this delicious tomato, radish, and onion salsa called Chimol which I learned about from Tea and Cookies. Tea says she loved this Salvadoran dish, and the minute I saw the recipe on her site I left a comment saying it had just shot to the top of my “must try” list.

I served the Chimol Salsa over a well-trimmed piece of grilled Tri Tip Steak, rubbed with my favorite Pride of Szeged Steak Rub. I do adore this particular steak rub, but I haven’t been able to find it in Utah for a while now, so I’ve been ordering it from Amazon.com. Or you can certainly use Kalyn’s Sugar-Free Montreal Steak Seasoning Rub.

Tea said she adapted her recipe from one she found in the section for radish recipes from Marquita Farms, and then I adapted her recipe the tiniest bit also. You’ll probably adapt your own version too, but do try this delicious salsa which Marquita Farms says is also good on grilled fish or chicken, or as a topping for scrambled eggs, a chip dipper, or a taco topper.

Grilled Tri-Tip Steak with Chimol Salsa

Make it a Meal:

I served my steak with the Grilled Zucchini you see in the photo.

More Great Tasting Recipes for Steak:

Pan-Grilled Steak with Olive Sauce
Grilled Flat Iron Steak with Chimichurri Sauce

Grilled Tri-Tip Steak with Chimol Salsa

I loved everything about this Grilled Tri-Tip Steak with Chimol Salsa, but especially the interesting Salvadorian Chimol Salsa with radishes, tomatoes, cilantro, red onion, and lemon!


Steak Ingredients

  • 2 pieces Tri-Tip or other steak, most visible fat trimmed
  • olive oil for rubbing on steak
  • Steak rub of your choice (I used Pride of Szeged. See more information after the recipe)

Chimol Salsa Ingredients

  • 5 medium radishes
  • 2 medium tomatoes
  • 1/4 cup finely chopped cilantro leaves
  • 1/4 cup finely chopped red onion
  • 2 T fresh lemon juice
  • pinch sea salt, to taste


  1. Preheat gas or charcoal barbecue grill to high. (You can only hold your hand there for 2-3 seconds at that heat.)
  2. Trim most visible fat from steak, then rub with olive oil and then steak rub and let come to room temperature while you chop ingredients for the salsa.
  3. Chop radishes and tomatoes into pieces from 1/4 – 1/2 inch square.
  4. Combine with finely chopped cilantro, red onion, lemon juice, and salt.
  5. Let salsa sit at room temperature while steak is cooking.
  6. When steak is room temperature and grill is hot, put steak on grill. For nice grill marks, place steak at a diagonal to grill slats, after about 3 minutes, rotate 45 degrees on same side and cook a few more minutes.
  7. Turn steak over and cook until done to your liking.I cooked my steak about 8 minutes for medium rare, but actual cooking time will depend on grill temperature, thickness of the meat, meat temperature, and even the temperature of the air if cooking outside, so I recommend using an inexpensive instant-read meat thermometer to tell when meat is done. (Temperature should be about 145 F for medium rare, 160 F for medium, or 175 F for well done.)
  8. Let steak rest a few minutes after cooking, then serve hot with Chimol Salsa spooned over.


Recipe adapted from Chimol by Tea and Cookies, who adapted it from Marquita Farms.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Tri-Tip Steak with Chimol Salsais a great dish for low-carb and low-glycemic diet plans, and if you use the lean well-trimmed steak for the South Beach Diet you could eat this for any phase of South Beach.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    20 Comments on “Grilled Tri-Tip Steak with Chimol Salsa”

  1. Catherine I never give permission for my photos or recipes to be used in other cookbooks online.

  2. Trish, glad to hear you liked it!

  3. My husband and I just made this tonight and it was DELICIOUS! The salsa was so good over the Tri-tip and the grilled zucchini was the perfect accompaniment! Thanks for this recipe.

    Revisting South Beach again after a year off [gasp!] and so happy to have such a scrumptious dinner to eat during Phase 1. And we'll be definitely eating it during Phase 2as well! Mmmm!

  4. Love the blog and info. I just grilled some tri tip and served with grilled corn and black olive aioli. Come take a look when you have a chance.




  5. I love tri-tip (never heard of it until I moved to the West). That picture is making me very hungry. Sigh!

  6. Just browsing the internet, You have a very, very interesting blog.

  7. Chris,heavens no. I’d be whining like crazy if I started school tomorrow. August 29! Can you believe it. I don’t think we’ve ever started this late.

    I hear you can’t get tri-tip in the East, no idea why not.

  8. I am not sure I have had Tri-tip. Nonethless it looks delicious.

    Do you start school tomorrow?

  9. Anonymous, radish top soup sounds so interesting. Unfortunately I made this with supermarket radishes, which didn’t come with tops, sigh.

  10. This looks wonderful. Have you made the radish top soup? I think it’s delightful and it makes me feel so frugal to use something that is normally tossed. I’ve only made it with organic radishes, however.

  11. Katie, that’s so interesting because we have radishes in our stores year round. That and fresh parsley are two things you can always count on finding.

    Kelly, I did love it. Of course, there’s cilantro, and I love radishes too.

    Melissa,I could never be a vegetarian either, but I truly do eat a lot more veggies than meat. The one food group I eat the least is probably fruit though. For some reason I was never much of a fruit eater; I like savory flavors best.

  12. salsa de radishes (rabanitos!) how refreshing! This is the kind of meal I would have for dinner. Yes, I am a carnivore 😀

  13. What a beautiful sauce! It looks almost like a pico de gallo. Delicious.

  14. What an interesting salsa! Duly noted for next spring when we have radishes again! We can always buy tomatoes (not necessarily good ones) but radishes have to be in season here.

  15. Bruno, I loved the Chimol. (Of course, there was cilantro, so . . .)

    Truffle amd Mooncrazy, thanks. I think it’s the amount of water the radishes get that make some hotter, but no idea how to pick the hot ones.

    Tanna, sorry to hear you are melting.

    Lydia, didn’t know that about tri-tip, interesting. This salsa would be good on any kind of steak, but since I didn’t marinate it I might use something like rib eye or top sirloin if you’re following my recipe. Or my beloved new find, flat iron steak would be perfect with this. Of course you could serve the salsa with a flank steak or skirt steak that you marinated too.

  16. Tri-tip is almost impossible to find on the East Coast, except in really good butcher shops. Would flank steak or skirt steak work just as well?

  17. Maybe by September I’ll feel like a steak. Right now about the only thing that seems right to cook is lemonade!
    I’ve copied the sauce for a cooler day.

  18. That right there is my favorite meal. Tri-tip and grilled zucchini. I like the idea of the radishes but am stumped as how to pick the hotter ones. Sometimes they are fire, others are just crunch. Either way they look good in this.

  19. This looks so fresh and delicious. What a fabulous meal!

  20. Tri-tip is one of my favorite cuts of beef for grilling… Your chimol salsa sounds like a nice accompaniment!