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Santa Maria tri-tip steak with loaded corn-on-the-cob

Step up your corn-on-the-cob game with this delicious and loaded side dish. 



  • 1 tri-tip
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dry rosemary
  • 1/4 teaspoon cayenne
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic
  • 1 tablespoon shallot, diced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 grape seed oil
  • 1/2 teaspoon salt
  • 6 ears of corn
  • Melted butter
  • 1/2 cup mayonnaise
  • 1/2 teaspoon lime juice
  • 1/4 cup sour cream
  • Pinch of salt
  • 1 cup powdered parmesan
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon bacon bits
  • 1 tablespoon fresh chives, chopped


  1. Place garlic powder, onion powder, paprika, rosemary, cayenne, salt and pepper Into a small bowl and mix thoroughly. Place the steaks in a shallow dish and rub the spice mix all over the meat.  Cover and keep refrigerated until ready to use.
  2. In a small food processor add garlic, shallots, red wine vinegar, dijon mustard, yellow mustard, and oil. Then blend. place in a small bowl and keep cool until ready to baste over the steak on the grill. 
  3. In a small bowl add mayonnaise, sour cream, and lime juice. Keep refrigerated until corn is cooked. 
  4. Preheat the grill to medium heat.
  5. Start the steaks on medium heat and cook for three to four minutes. Quarter turn and cook for another two minutes. Flip and baste with the vinaigrette.  Cook and baste until the steak is cooked to 125° F for medium rare. Remove the steak and place under foil to rest for five minutes. 
  6. Grill the corn over medium heat until the kernels are plump, juicy are thoroughly charred.  Remove them from the grill and roll in butter and then brush with the mayo/sour cream and lime mixture. Roll the corn in a parmesan mixture and serve hot with the steak. Serve and enjoy! 

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