Brooke Williamson’s Flavorful Tri-Tip with Herb-Infused Corn Recipe

There’s nothing quite like grilled steak paired with fresh summer corn!

If you’re searching for a delectable dish to wow your guests this season, look no further. Chef Brooke Williamson shared her delicious Spiced Tri-Tip with Herbed Corn recipe with Us, guaranteed to elevate your summer entertaining skills.

“[It’s] incredibly flavorful and versatile,” says the Los Angeles-based restaurateur. “I prefer Tri-Tip because it’s lean, tender, and really absorbs all the flavors from the dry rub. And any leftovers are fantastic for tacos, sandwiches, or mixed with corn for a bright, zesty summer salad.”

Pairing the perfect cocktail with your vibrant dish is simple. While almost anything will complement, a citrusy or earthy, botanical drink—like a mix of cucumber, lime, and gin—is straightforward yet impressive.

Continue reading for the essential details to create this barbecue must-have:

Ingredients

• 1 (1-1/2 to 2 lb) Beef Tri-Tip Roast

Spice Rub

2 tbsp black peppercorns, toasted

2 tbsp salt

1-1/2 tbsp smoked paprika

1 tbsp garlic powder

2 tsp coriander seeds, toasted

3 to 4 pieces (about 1/2 oz) dried porcini mushrooms

2 tsp dried oregano

Calabrian Chile Butter

1 cup unsalted butter, softened

4 Calabrian chili peppers, stems removed

1 tbsp tomato paste

2 garlic cloves, minced

1 lemon, zested

Salt to taste

Garlic and Herbed Corn

4 ears fresh corn, husked

2 cloves garlic, minced

1 medium shallot, minced

4 anchovy fillets

1 Fresno chili pepper, minced

1/4 bunch fresh Italian parsley, chopped

2 tbsp chopped fresh oregano

1 tbsp chopped fresh thyme

Salt to taste

Instructions

1. Combine spice rub ingredients into a fine powder using a blender or grinder, then transfer to a medium bowl.

2. Pat tri-tip dry with paper towels and place on a sheet pan. Generously season all sides with the spice rub. Cover with plastic wrap and refrigerate for 30 to 45 minutes.

3. Preheat one side of the gas or charcoal grill to high and the other side to medium. Position the tri-tip on the medium side, with the narrow end furthest from the heat. Grill, covered, for 10 to 15 minutes on each side for medium rare (145 degrees) to medium doneness (160 degrees).

4. Remove from the grill and let it rest for at least 15 minutes to allow the juices to settle and the beef to finish cooking to your desired doneness.

5. For Calabrian Chile Butter, place the unsalted butter in a medium bowl. Mix in the Calabrian chili peppers, tomato paste, minced garlic, and lemon zest. Season to taste with kosher salt and blend well. Divide the butter into 2 portions and set aside.

6. For Garlic and Herb Corn, grill the corn over the high-heat section of the grill until lightly charred on all sides. Remove from the grill and allow to cool slightly. Cut the kernels off the cobs and reserve the cobs.

7. Place a cast-iron skillet on the high-heat section of the grill. Melt half of the reserved chili butter in it. Once melted and aromatic, add shallots and anchovy fillets; cook and stir for 5 minutes or until the shallots soften and the anchovies dissolve. Incorporate the Fresno chili peppers and cook for another 1 to 2 minutes. Add the corn kernels to the skillet, stirring until they are coated in the chili butter. Using the reserved cobs, hold them over the skillet and run the back edge of your knife down the length of the cob to extract the remaining juices into the skillet. Repeat for the other cobs. Remove the skillet from the grill and mix in parsley, oregano, and thyme. Squeeze the juice of half a lemon over the corn mixture and season with salt to taste.

8. Slice the tri-tip steak against the grain and transfer to a large platter. Top with the remaining reserved chili butter and herbed corn. Enjoy!

Watch for Williamson on season two of Bobby’s Triple Threat on Food Network starting Aug. 22 at 9 p.m.