Grilled Tri-Tip with Charred Hatch Pepper Relish + Fuji Apple–Cabbage Slaw
A backyard-style dinner even in February: grill-marked tri-tip with a quick charred hatch-pepper relish, paired with a bright, crunchy cabbage–apple slaw. Big flavor, minimal fuss, and totally different from the recent rotation.
Back to full listIngredients
- Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 12–14 oz tri-tip steak (for 2 servings) $11.99/lb (sale)
- Fresh Hatch Peppers 2 hatch peppers, seeded and sliced $1.49/lb
- Organic Green Cabbage 10 oz cabbage, thinly sliced $2.49/lb
- Kroger® Fuji Apples – 3 Pound Bag 1 Fuji apple, julienned or thinly sliced $4.99 (3 lb)
- Parsley 2 Tbsp chopped (optional for relish) $1.69
- Jumbo Yellow Onions 1/4 onion, very thinly sliced $1.29/lb (sale)
- Pantry: mayonnaise or Greek yogurt 3 Tbsp
- Pantry: apple cider vinegar 1 1/2 Tbsp
- Pantry: honey or sugar 1 tsp
- Pantry: olive oil 2 Tbsp, divided
- Pantry: ground cumin 1/2 tsp
- Pantry: kosher salt + black pepper to taste
- Pantry: lime or lemon (optional) 1/2, for finishing
Instructions
- Prep: Preheat grill to medium-high (about 450°F) and clean/oil the grates. Thinly slice 10 oz cabbage, julienne 1 Fuji apple, and thinly slice 1/4 yellow onion. Seed and slice 2 hatch peppers.
- Season tri-tip: Pat 12–14 oz tri-tip dry. Rub with 1 Tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin.
- Make the slaw: In a bowl, whisk 3 Tbsp mayo (or Greek yogurt), 1 1/2 Tbsp apple cider vinegar, 1 tsp honey (or sugar), 1/2 tsp kosher salt, and black pepper. Toss with the sliced cabbage, apple, and onion. Let sit while you grill (it softens slightly and gets better).
- Grill the peppers: Toss sliced 2 hatch peppers with 1 tsp olive oil and a pinch of salt. Grill in a grill basket or on foil until charred-tender, 4–6 minutes total, turning occasionally. Chop the peppers and mix with 1 Tbsp olive oil, a pinch of salt, black pepper, and 2 Tbsp chopped parsley (optional). Add a squeeze of lime/lemon if you have it.
- Grill the tri-tip: Grill the tri-tip 4–6 minutes per side (depending on thickness) until nicely charred and 130–135°F for medium-rare or 140–145°F for medium. Rest on a plate 8–10 minutes.
- Slice + serve: Slice tri-tip thinly against the grain. Serve with the hatch-pepper relish spooned over and the cabbage–apple slaw on the side.
Health notes: ~650–900 kcal per serving depending on tri-tip portion. High-protein and iron-rich; slaw adds fiber and vitamin C. Keep it lighter by choosing a 5–6 oz steak portion and going easy on oil in the relish.
Drink pairing: Char + beef + mild chile heat wants a red with fruit and spice but not tons of tannin. Suggested styles: Syrah (cool-climate); Malbec; Tempranillo. Local-ish picks (WA): A Yakima Valley/Columbia Valley Syrah (many WA producers excel here); if you see K Vintners or Charles Smith Syrah, they’re excellent fits.