What to Serve with Tri-Tip

Tri-tip is a beef roast with big flavor – smoky, beefy, and often grilled to juicy perfection. The right side dishes can elevate your tri-tip dinner from good to unforgettable. In this guide, we’ll explore 25+ of the best sides for tri-tip, from classic comfort foods to fresh farmer’s market salads and bold sauces. Whether you’re firing up a Santa Maria-style BBQ, planning a weeknight roast, or looking for crowd-friendly potluck ideas, we’ve got you covered with recipes, make-ahead tips, full menu suggestions, and even leftover transformations. Let’s build your perfect tri-tip feast!

Pairing Principles for Tri-Tip

Tri-tip is rich and savory, often kissed with smoke or spice. The key to pairing sides is balance: contrast the beef’s bold flavor with sides that add acidity, freshness, texture, and a touch of sweetness or heat. Here are some pairing tips to keep in mind:

• Acid and Brightness: Cut through tri-tip’s richness with tangy elements. Vinegar-based slaws, fresh salsa fresca (pico de gallo), or a squeeze of citrus can brighten the plate and cleanse the palate between meaty bites. For example, Santa Maria-style BBQ tradition serves tri-tip with a zesty pico de gallo to add fresh, acidic balance. A spoonful of salsa or a drizzle of chimichurri wakes up each bite of beef with acidity.
• Texture Contrast: Tri-tip is tender when properly cooked, so add crunchy or crisp sides for contrast. Think crisp coleslaw, garlic bread with a toasty edge, or roasted potatoes with crackly exteriors. The interplay of tender beef and crunchy sides makes each bite more interesting. For instance, pairing tri-tip with Garlic Herb Roasted Potatoes yields a satisfying contrast – the potatoes are crispy on the outside and fluffy inside, offering a starchy crunch against the juicy beef.
• Temperature Contrast: If your tri-tip is hot off the grill, offer a cool side (like a chilled salad or creamy potato salad) alongside warm sides. This temperature play is refreshing – imagine a forkful of warm steak with a cool, vinegary cucumber salad on the same plate. A chilled Cucumber Tomato Salad with juicy tomatoes, crisp cucumbers, and slivers of red onion in a tangy vinaigrette is especially welcome on a warm day, providing a cooling counterpoint to smoky meat.
• Sweet & Spicy Complements: Many BBQ rubs for tri-tip have peppery or smoky heat. To complement that, include something with a hint of sweetness (such as baked beans with brown sugar or a sweet cornbread) and maybe a mild spice in a side or sauce. Sweet notes tame spicy heat and vice versa, creating harmony. For example, BBQ Baked Beans with brown sugar and chili add a molasses-like sweetness that balances a peppery tri-tip rub, while a side of Watermelon & Feta Salad brings natural sweetness and a cooling effect.
• Herbs and Aromatics: Don’t be shy with fresh herbs in your sides. Tri-tip’s deep flavor welcomes the lift from herbs like parsley, cilantro, basil, or rosemary. An herby green chimichurri sauce is a classic example – it adds garlic, parsley, oregano, and vinegar freshness to each bite of beef (a pairing beloved in Argentine cooking). Even in sides, herbs can play a role: toss roasted veggies with chopped basil or finish potatoes with rosemary to echo any herbal notes in the beef’s seasoning.

By mixing and matching these elements – something starchy, something green, something tangy, something saucy – you’ll create a well-rounded spread that lets tri-tip shine while keeping your taste buds intrigued.

Now, let’s dive into the delicious sides! In the lists below, you’ll find over 25 specific side dishes grouped by type. Each entry notes why it works with tri-tip and includes a link to a trusted recipe. We’ve also flagged dietary options (GF = gluten-free, DF = dairy-free, V = vegan, Veg = vegetarian) so you can plan for any crowd.

Potatoes and Starches

Hearty potato and starch sides are natural partners for beef. “Meat and potatoes” is a classic for a reason – these sides are filling, comforting, and soak up juices and sauces beautifully. For tri-tip, we love potato dishes that either crisp up nicely (to offer texture) or bring creamy richness to match the beef. Here are some favorites:

Tips: For baked starch sides like mac & cheese or scalloped potatoes, you can assemble them in advance and bake just before serving. And if you’re doing Santa Maria-style tri-tip (California’s famous preparation), don’t forget a simple Santa Maria-style Pinquito Beans – technically a legume, but often treated like a starch on the plate. Those small pink beans are traditionally simmered with tomatoes, bacon, and spices and served alongside tri-tip to complete the authentic Santa Maria experience. Recipe: Santa Maria–Style Pinquito Beans on Food & Wine (stewed with bacon, ham, chile, tomato, brown sugar, and spices for smoky-sweet flavor).

Grilled Veggies and Charred Sides to Serve with Tri-Tip

Since tri-tip loves the grill, why not grill your sides too? Grilled vegetables bring a smoky char and a touch of sweetness that pair excellently with flame-kissed beef. The key is to choose hearty veggies that can stand up to high heat and pick up lovely grill marks. These sides add color and a lighter note to your plate:

Tips: Use a grill basket or skewers for smaller-cut veggies to prevent loss between the grates. Also, remember that grilled veggies can be served warm or at room temp – a bonus for timing. For example, you can grill corn and asparagus while your tri-tip rests, and serve them fresh off the fire. Or grill them slightly ahead; they’ll still taste delicious at room temperature. If roasting in the oven, try to share space with the tri-tip (if it’s roasting) or cook veggies right before the meat is done. For an extra layer of flavor, toss grilled veggies in a simple vinaigrette or sprinkle with feta cheese when serving.

Fresh Salads and Slaws

To brighten up a hearty steak meal, fresh salads and crunchy slaws are essential. These sides contribute acidity, crisp texture, and sometimes a creamy element that complements tri-tip. They’re also great for outdoor BBQs and potlucks, as many can sit out for a while. Here are some salad and slaw ideas tailor-made for tri-tip:

Broccoli Slaw or Kale Slaw

(GF, V): If you want to add a bit of superfood crunch, consider a slaw made from shredded broccoli stems or thinly sliced kale, tossed in a citrusy dressing. These hold up well (great for make-ahead) and bring a mix of bitterness and sweetness that pairs nicely with charred tri-tip. Add dried cranberries or apple slices for sweetness, and maybe a bit of mayo or Greek yogurt in the dressing for creaminess. For example, a Broccoli Salad loaded with bacon, cranberries, sunflower seeds, and a creamy sweet-tangy dressing is always a hit – it delivers crunch, chew, salt, and sweet in every bite. Recipe: Broccoli Salad on LoveFoodFeed (features raw broccoli florets, crisp bacon, dried cranberries, red onion, sunflower seeds, and a mayo-vinegar dressing that balances salty, sweet, and tangy).

Simple Garden Salad with Vinaigrette

(GF, V): Sometimes all you need is a refreshing green salad. Mixed baby greens or crunchy romaine with a light vinaigrette (think lemon or balsamic) and add-ins like cherry tomatoes, cucumber, or radishes can lighten up your plate. The acidity of the dressing and the water content of the veggies are especially welcome if your tri-tip has a peppery crust or spicy rub. An example combination: crisp romaine, sliced radishes, halved cherry tomatoes, and a sprinkling of feta tossed in a lemon-olive oil dressing. It’s simple, palate-cleansing, and lets the beef remain the star.

Tips: Salads like coleslaw and cucumber salad can be made ahead – in fact, they taste better after chilling for an hour or two as the flavors develop. Keep green salads and wedges cold until serving for maximum crunch (nest bowls in a larger bowl of ice if outdoors). Dress delicate greens right before serving to avoid sogginess, but sturdier slaws can be dressed in advance. If you’re serving a buffet, consider setting out toppings (nuts, croutons, cheese) beside salads so they stay crisp and let guests customize.

Hearty Vegetables and Casseroles

For cooler nights or comfort-food cravings, pairing tri-tip with a warm vegetable side or a cheesy casserole is pure bliss. These sides often incorporate veggies in a richer format – baked, creamed, or combined with sauces – to stand up to a meaty main. They’re the kinds of dishes that have guests coming back for seconds. Here are some top picks:

Green Bean Almondine or Casserole

(Veg): For a lighter hearty veg, green beans almondine (sautéed with brown butter, garlic, and toasted almonds) offers warm, nutty flavors without heaviness. It adds a nice crunch and buttery richness that complements beef. Or, if you’re craving true comfort, go for a green bean casserole – yes, the one with creamy mushroom sauce and crispy fried onions on top. It’s not just for holidays, and its creamy, oniony goodness is fantastic with tri-tip (especially a roasted tri-tip with gravy). You can make a from-scratch version or the retro classic with canned soup, depending on your preference.

Corn Pudding or Corn Casserole

(Veg): Tri-tip often appears at summer cookouts, and a corn pudding or corn *casserole fits right in. These are essentially spoonbread-like bakes made with sweet corn, eggs, and milk or cheese. The sweetness of corn pudding juxtaposed with smoky beef is chef’s kiss. Corn casserole (sometimes called corn soufflé or scalloped corn) can be made ahead and baked just before dinner. It’s soft, slightly sweet, and very comforting – a nice balance to peppery grilled tri-tip.

Tips: Most casseroles (broccoli cheese, green bean, corn pudding) can be assembled the day before and refrigerated. Bake them while the tri-tip is resting post-cook, so they come out hot and bubbly when it’s time to eat. For creamed spinach, you can blanch the spinach and prep the sauce ahead; then combine and heat through when it’s go time. If you’re cooking over live fire and have a sturdy cast-iron, consider using it: for example, warm your baked beans or corn casserole in a cast iron skillet on the grill next to your tri-tip to infuse a little smoke flavor. Always allow creamy dishes a few minutes to set/cool before serving so they thicken up a bit (and to avoid tongue burns!).

Breads and Grains

A slice of good bread or a scoop of flavorful grains can round out your tri-tip meal and help mop up all those tasty juices. In California’s Central Coast (home of Santa Maria tri-tip), grilled garlic bread is a star side, while elsewhere you might find cornbread or rice pilafs served with beef. Here are our bread and grain picks:

Buttery Dinner Rolls

 (Veg): Soft, fluffy dinner rolls or even Hawaiian sweet rolls are always welcome with barbecue. They can serve as mini sandwich buns for tri-tip sliders or simply as a palate cleanser between bites of heavily seasoned beef. If making from scratch, consider Parker House rolls brushed with garlic butter, or grab a package of sweet Hawaiian rolls for convenience. Warm them up and watch everyone happily soak up the extra BBQ sauce on their plates.

 

Spanish Rice or Mexican Rice

(GF, V): If your tri-tip has a chili or cumin spice rub or you plan to use the meat for tacos, consider a Spanish-style tomato rice. Seasoned with tomato, garlic, onion, and maybe a bit of chili powder, it adds a Tex-Mex flair to your meal. This was mentioned by some grill enthusiasts as a hearty BBQ side, especially if doing a Southwest or Texan-inspired menu. The tomatoey, slightly spicy rice pairs well with smoky beef and is great with a dollop of guacamole or alongside charro beans.

Tips: If grilling your bread, watch it carefully – that garlic butter can cause flare-ups. You can grill bread over indirect heat or for just a minute or two on each side (cut side down) until toastyplayswellwithbutter.complayswellwithbutter.com. For rice, to avoid it drying out in a buffet setting, keep it covered until serving or add a pat of butter to keep it moist. When baking breads or rolls, time them to dinner if possible – but you can also slightly under-bake earlier, then finish for 5 minutes in a hot oven just before serving to refresh that just-baked warmth. And don’t forget: leftover garlic bread can be diced and turned into croutons for salads the next day (if there’s any left!).3

Sauces, Salsas, and Condiments

One of the best parts of serving tri-tip is dressing it up with a great sauce or salsa. A well-chosen sauce can enhance the beef’s flavor, add moisture, and tie together all the sides on the plate. Here are the top condiments for tri-tip (you might want to offer two or three options so guests can choose):

Horseradish Cream Sauce

(GF, Veg): If you’ve roasted your tri-tip or you’re serving it more like a traditional roast beef, a horseradish sauce is a classic accompaniment. Mix prepared horseradish with sour cream (or Greek yogurt), a bit of mayo, and a squeeze of lemon. That cool, spicy kick pairs wonderfully with warm, juicy beef (think prime rib and horseradish – same idea!). It’s also great on tri-tip sandwiches later. This sauce is easy: no cooking required, just stir and serve chilled.

 

Mushroom Red Wine Sauce

(GF, Veg): For a more upscale dinner, a quick pan sauce of sautéed mushrooms deglazed with red wine (and finished with a pat of butter) can act like a gravy for tri-tip. Especially if you’ve done the tri-tip in a cast iron pan or oven, you can use the drippings to build a savory sauce. Shallots, garlic, thyme, a splash of wine and beef broth, simmered with mushrooms – it’s luxurious and brings a bit of French flair to your steak dinner. Spoon it over slices for an elegant touch that will have guests wiping their plates with bread.

Other Salsas or Specialty Sauces

Some other ideas: a roasted chile salsa (for a smoky spicy kick, perhaps using roasted poblanos or Hatch chiles), aji verde (a Peruvian cilantro-jalapeño crema sauce) for a tangy, creamy herb sauce alternative, or even a classic peppercorn sauce if you’re doing a steakhouse theme (cream-based with crushed black pepper, brandy, and stock). Variety is the spice of life – it’s perfectly fine to offer multiple sauces. For instance, at a party you might serve chimichurri, BBQ sauce, and horseradish sauce, covering herbaceous, sweet, and spicy bases so everyone can find their perfect bite.

Tips: Serve sauces in bowls or jars with small spoons or ladles for easy self-service. Chimichurri can be made earlier in the day – in fact, it benefits from sitting for an hour or more so the flavors meld and the dried oregano (if used) can hydrate. Keep fresh salsas like pico de gallo chilled until serving (tomatoes taste best at room temp, but the refrigeration helps it marinate). For BBQ sauce, you can make it weeks ahead; just reheat gently if you prefer it warm. If you expect a crowd, label the sauces so folks know what’s what (and which ones are spicy). Lastly, season your sauces to taste! A pinch of salt or sugar at the end can make flavors pop, especially for homemade recipes.

Make-Ahead and Crowd-Pleasers

When feeding a party or bringing a side to a potluck, you need dishes that can be prepared in advance, hold up well, and please a variety of palates. Fortunately, many tri-tip sides fit the bill. Here are top make-ahead sides that are proven crowd favorites:

Macaroni Salad

(Veg): For a classic creamy side, a macaroni salad with elbow pasta, mayo, mustard, celery, and hard-boiled eggs is always welcomed. It’s old-school, but it works! You can also add peas, diced ham, or cheddar cubes to jazz it up. Make it in the morning, chill, and it’ll be perfect by dinner. Just keep it on ice if outdoors. Tri-tip’s boldness is offset by the mild, creamy mac salad, and it’s especially good if you have some spicy elements on the plate (it cools them down).

Deviled Eggs

(GF, Veg): These can double as an appetizer, but deviled eggs disappear fast at any gathering. Their creamy, tangy flavor (from mayo, mustard, and a hint of vinegar) is a nice little bite with grilled beef. You can boil and peel the eggs a day ahead, then mix the filling and assemble a few hours before serving. Sprinkle with paprika or chives for a pretty finish. People will pop these in their mouth while waiting for the main course, and they’re simple but always impressive.

Tips: For big gatherings, consider doubling recipes like pasta salad or beans – they go fast and are relatively inexpensive to make in bulk. Keep creamy dishes (macaroni salad, deviled eggs) well-chilled to avoid spoilage. A smart trick: serve salads in smaller bowls and replenish from a larger batch kept in the fridge or cooler as needed, rather than putting one giant bowl out to warm up. This keeps everything fresh and safe. And don’t forget to pack serving utensils if you’re transporting to a potluck!

If you’re doing a buffet-style meal, spread out the make-ahead sides in different areas so guests don’t cluster in one spot. For example, put chips and cowboy caviar near the drinks for snacking, place the potato and pasta salads near the main dish, and maybe a bowl of broccoli salad on each end of the table. This ensures everyone can access the goodies.

Light & Bright Sides for Balance

Tri-tip is rich and hefty, so adding one or two light, bright sides to your menu ensures the meal doesn’t feel too heavy. These sides emphasize freshness – often featuring fruit or high-water-content veggies – and have a clean, palate-refreshing quality. They provide a sweet or acidic contrast that can be really delightful alongside smoky beef. Consider these options:

Citrus Avocado Salad

(GF, V): Segments of orange or grapefruit paired with creamy avocado and peppery arugula (or shaved fennel) make a lovely bright side. The citrus juices act as part of the dressing (just add a touch of honey and olive oil). This salad is light but flavorful, and citrus is a classic pairing with beef – the acidity cuts through the richness. For example, try a salad of orange supremes, sliced avocado, thin red onion, and arugula, dressed with orange juice, lime juice, and olive oil. It’s visually gorgeous and tastes like sunshine. Serve it cold for maximum refreshment.

Caprese Salad

(GF, Veg): Ripe tomatoes, fresh mozzarella, and basil – the Italian flag on a plate! Caprese is juicy and mild, providing a cooling element alongside robust beef. You can slice big heirloom tomatoes and mozzarella for a platter, or skewer cherry tomatoes with mini mozzarella balls and basil leaves for a fun presentation. Drizzle with good olive oil and a little balsamic reduction (if you have it). The bright acidity of tomatoes and creamy mozzarella (plus fragrant basil) complement a smoky tri-tip beautifully. It’s also a no-cook side, which is a bonus.

Pickles and Quick-Pickled Veggies

(GF, V): A little dish of pickled cucumber slices, pickled red onions, or dilly green beans can function as a bright side/garnish. The sharp vinegar and crunch of pickles are fantastic with fatty, smoky beef – they “cut” the richness and refresh your palate. You can quick-pickle red onions in lime juice and salt for an hour – they’ll turn neon pink and tangy, perfect for sprinkling on tri-tip sandwiches or tacos. Pickled jalapeños, bread-and-butter pickles, or even kimchi (if you want a fusion flair) can all serve as lively accompaniments that bring zing to the meal.

Tips: For fruit salads, use ripe, in-season fruits for best flavor (watermelon in summer, citrus in winter, etc.). Keep fresh herbs like basil and mint in cold water until just before using so they stay perky and green; then pat dry and tear or chop as needed. If transporting a fruit salad, keep any delicate cheese separate and toss in right before serving (feta can dissolve if left too long with watermelon). For pickled veggies, you can make them a day ahead – they usually get better. Always taste your fruit before making the salad; if it’s not sweet enough, a tiny drizzle of honey can help, and if it’s very sweet, balance with a bit more acid (citrus juice or vinegar).

With all these sides laid out, you’re not just serving tri-tip – you’re creating a memorable feast! To help you visualize complete meals, next we have a Menu Builder with a few themed tri-tip dinners, plus timing tips so everything lands on the table perfectly.

5 Tri-Tip Menu Ideas (Main + Sides + Sauce)

To inspire your planning, here are five well-balanced menu combos featuring tri-tip, each with two sides and a complementary sauce. We’ve included quick timing notes to help coordinate the cooking. These menus cover different moods – from classic BBQ to a lighter weeknight dinner:

1. Santa Maria BBQ Plate – Oak-grilled tri-tip + pinquito beans + Santa Maria garlic bread + fresh pico de gallo.
   Timing: Grill the tri-tip over red oak or charcoal until medium-rare. While it rests (15–20 minutes), have your pinquito beans already simmering or kept warm (these could be done in a slow-cooker from earlier in the day). Throw slices of garlic bread on the grill for a minute per side towards the end of the tri-tip cook or while it rests. Serve with bowls of pico de gallo (made earlier and chilled) to spoon over the meat. Tip: Santa Maria-style beans and salsa can be made the day before; reheat the beans and let the salsa come to room temp for best flavor. This menu is true to the California tradition – hearty, smoky, and utterly satisfying.
2. Weeknight Tri-Tip Dinner – Oven-roasted tri-tip + roasted baby potatoes + lemon-parmesan arugula salad + chimichurri.
   Timing: Season and roast the tri-tip in the oven (or pellet grill) at moderate heat – it’s mostly hands-off cooking. In the last 30–40 minutes of the roast, toss halved baby potatoes with olive oil, garlic, and rosemary and roast them on a sheet pan alongside the meat (they’ll come out crispy and golden just as the beef is done). Meanwhile, whisk up a quick chimichurri – it’s best if it sits ~20 minutes before serving to let the flavors meld. Just before the meat is done, throw together an arugula salad with shaved Parmesan and a lemon vinaigrette (this literally takes 5 minutes – arugula, lemon juice, olive oil, salt, pepper, toss, then top with cheese). When the tri-tip rests, you’ll plate the warm potatoes and dressed greens. The garlicky chimichurri brightens the whole meal and can be drizzled on both the steak and the potatoes. On the table in about 1.5 hours (with much of that just roasting time), this feels upscale but is easy.
3. Classic Cookout – Grilled tri-tip + creamy coleslaw + baked mac & cheese + BBQ sauce.
   Timing: Start with the macaroni and cheese casserole – assemble it early (it can even be prepped the day before) and have it in the oven about 1 hour before dinner. Next, fire up the grill for the tri-tip (it will take ~30–40 minutes on indirect heat, plus a 15 min rest). While the tri-tip grills, mix the coleslaw (you can pre-shred the cabbage and carrots in advance) and keep it chilled. Also warm a pot of BBQ sauce on the stovetop or grill side burner if you prefer it warm (totally optional; room temp works too). Pull the finished mac & cheese out and let it rest 5–10 minutes (it will stay plenty hot), let the tri-tip rest, and serve everything. This menu has something for everyone: smoky beef, gooey cheesy pasta, crisp tangy slaw, and sweet-savory sauce. It’s a guaranteed crowd-pleaser at any backyard party – just add cornbread and iced tea for the full effect!
4. Tex-Mex Fiesta – Chile-rubbed tri-tip (for tacos) + charred corn salad + cowboy caviar + avocado crema.
   Timing: Rub the tri-tip with a chili-cumin spice blend and grill or sear it – planning to slice it thin for tacos. While the meat cooks, have your cowboy caviar prepared from earlier (it keeps well in the fridge) and set it out. On the grill, cook a few ears of corn until charred, then cut off the kernels and toss a quick charred corn salad with diced bell pepper, green onion, cilantro, lime juice, and Cotija cheese. In a blender, whip up an avocado crema (blend ripe avocado, sour cream or Greek yogurt, lime, garlic, cilantro).
   Set out warmed corn or flour tortillas. Once the tri-tip rests and is thinly sliced, let guests build tri-tip tacos: warm tortilla, a few slices of beef, spoonful of corn salad, a drizzle of avocado crema, maybe some extra pico or hot sauce. Serve the cowboy caviar on the side (with chips). This fun menu turns your tri-tip into a festive taco bar extravaganza – perfect for casual gatherings. (And if someone doesn’t want tacos, they can just have the meat with the salads as sides.)
5. Steakhouse at Home – Reverse-seared tri-tip steaks + mashed potatoes + roasted Brussels sprouts + red wine mushroom sauce.
   Timing: Use the reverse-sear method for the tri-tip: season and slow-roast the tri-tip at low heat until almost at your target temp (say 125°F for medium-rare), which might take about 45–60 minutes, then let it rest 10 minutes. Just before serving, finish by searing it in a hot cast iron pan with butter, or on a hot grill, to get a browned crust.
   During the initial roast, boil and mash the potatoes (keep them warm in a double boiler or a warm oven). At the same time, toss halved Brussels sprouts with olive oil, salt, and pepper and roast until crispy-edged (they can go in the oven with the tri-tip for most of the time; if they need more browning at the end, crank the heat when you take the tri-tip out). In the same skillet you’ll sear the beef, you can sauté shallots and mushrooms, deglaze with red wine and a bit of beef broth, then swirl in a pat of butter to thicken – voila, mushroom red wine sauce.
   Carve the rested tri-tip against the grain into thick slices (like “steaks”). Plate with a dollop of creamy mash, a heap of nutty roasted sprouts, and spoon that luscious wine sauce over the meat. This elegant menu is perfect for a holiday or special Sunday dinner, and it’ll make you feel like you’re at a fancy steakhouse.

Feel free to mix and match elements from these menus. The idea is to plan your cooking so that hot foods come off at the right time and cold items are prepped in advance. Generally, focus on the tri-tip and one hot side; choose other sides that can be made ahead or served room temp to reduce last-minute stress.

For example, for a Mediterranean twist, you might do tri-tip with a rosemary-garlic rub, a Greek salad, herb-roasted potatoes, and tzatziki sauce. Or a BBQ + Asian fusion: soy-marinated tri-tip, creamy sesame slaw, sweet potato fries, and sriracha mayo. The possibilities are endless!

Make-Ahead Tips and Serving Timeline

If you’re hosting a gathering or simply juggling multiple dishes, a little planning goes a long way. Tri-tip is actually quite host-friendly – it’s best after resting at least 15 minutes (even up to 30 minutes tented in foil), which gives you a window to finish sides. Here are timing tips and make-ahead strategies so everything runs smoothly:

Prep the Day Before:

• Marinate or Season the Tri-Tip: A good tri-tip marinade (e.g., with soy, garlic, herbs) can be done the night before for maximum flavor. If using a dry rub, you can also apply it a day ahead and refrigerate the roast uncovered – this dry-brining helps tenderize and deeply season the meat. (Just take the tri-tip out of the fridge about an hour before cooking so it’s not ice-cold going to the grill or oven.)
• Make Sauces and Dressings: Chimichurri, BBQ sauce, salad dressings, and vinaigrettes can all be made ahead. Chimichurri keeps in the fridge (just bring to room temp before serving so the oil isn’t solidified). Homemade BBQ sauce can last for weeks refrigerated. Salad dressings (vinaigrettes) can be mixed and stored in a jar – just shake and they’re ready.
• Chop and Pre-Cook Veggies: Trim broccoli for salad, shred cabbage for slaw, cut up veggies for grilling and store in zip bags. Par-boil potatoes if making roasties: for example, boil cut potatoes in salted water until just fork-tender, drain and rough them up, then they’ll roast much faster and crispier the next day. For baked potatoes or sweet potatoes, you can pre-bake until almost done, then finish on the grill or oven to heat through and crisp the skin.
• Pre-bake Casseroles (if possible): Some casseroles (like corn pudding or green bean casserole) can be fully cooked, then cooled and refrigerated, then just re-warmed before serving. Others, like mac & cheese, might be best assembled but not baked until day-of for that fresh gooeyness. Plan accordingly – read recipe make-ahead notes or do a test run if it’s a big event.
• Desserts or Other Courses: Get anything not side-related out of the way (desserts, appetizers that can sit, etc.), so your focus on the day is the tri-tip and sides. If you’re baking a pie for dessert, do it yesterday!

On Cooking Day:

• Morning: Prepare any cold salads (potato salad, pasta salad, cowboy caviar, coleslaw) and get them chilling. Assemble casseroles (mac & cheese, broccoli casserole) but don’t bake yet. If you need to soak wood chips for smoking, do that first thing. Take any sauces or dressings out of the fridge to remove the chill (especially oil-based ones like chimichurri which might solidify).
• A Few Hours Before Dinner: Start your grill or preheat ovens as needed. If using the oven for multiple dishes at different temps, plan the order: e.g., bake the casserole, then lower heat for the tri-tip roast, etc. Alternatively, use separate appliances if available (oven for sides, grill for meat, slow cooker for beans). Begin any long-cooking sides: e.g., get the baked beans simmering or in the slow cooker (they can hold for a while), or put the corn pudding in the oven.
• 1 Hour Before Eating: Begin cooking the tri-tip according to your method (grill, roast, etc.). At the same time, put any casseroles in the oven to bake so they come out around when the meat is done. Start any stove-top veggies that take longer (like caramelizing onions, or simmering cream sauce for spinach). If you have any last-minute chopping (like slicing avocado for a salad, which you want fresh), do it now.
• While Tri-Tip Rests: This is crunch time for finishing touches. Tri-tip will rest for 15–20 minutes, tented with foil, which is your golden window. During this time, toast your garlic bread on the grill, dress any green salads, re-warm anything that needs it (microwave or stovetop for 5 minutes can revive many sides), and transfer hot sides to serving dishes. Carve the tri-tip just before serving (slicing too early can dry it out).
• Serving and Holding: To keep foods hot on a buffet, use chafing dishes or slow-cookers on “warm” setting (e.g., you can keep baked beans hot in a slow-cooker). Keep salads on ice or in the fridge until the last possible moment. If family-style at the table, consider warming plates or using insulated serving bowls for hot items. Slice only as much tri-tip as needed at first, especially if the meal might stretch over time – an unsliced roast stays hotter and juicier. You can always slice more as people come for seconds.

A sample timeline for a 6 pm dinner:

• 8:00 am: Marinate tri-tip (if not already done).
• 10:00 am: Make chimichurri and/or other sauces; refrigerate. Make potato salad; refrigerate.
• 12:00 pm: Assemble mac & cheese; keep in fridge. Trim and blanch broccoli for broccoli salad; assemble salad and chill.
• 3:30 pm: Take tri-tip out of fridge to come to room temp. Start grill (if smoking) or preheat oven.
• 4:00 pm: Put mac & cheese in the oven to bake (if it takes ~1 hour). Start any stovetop beans.
• 4:30 pm: Light charcoal or preheat grill for tri-tip. Set table, prepare serving dishes.
• 5:00 pm: Tri-tip goes on grill (or in oven). Check mac & cheese – if done, keep warm (low oven or insulated bag). If tri-tip on grill, you can also grill veggies now (they’ll be fine warmed later).
• 5:30 pm: Tri-tip likely close to done; begin resting it by 5:40–5:45. While resting, grill garlic bread, dress green salad, warm BBQ sauce, etc.
• 5:50 pm: Tri-tip is rested, time to slice. Everything goes on the table.
• 6:00 pm: Dinner is served, and you look like a rockstar.

Obviously, adjust to your recipes and cooking equipment, but the principle is to stagger tasks. Do as much ahead as possible, and use the passive cooking/resting times to finish other dishes. Tri-tip’s forgiving rest time really is the busy cook’s best friend!

Leftovers and Next-Day Ideas

Leftover tri-tip is a blessing, not a curse! This cut stays tender when reheated properly and its bold flavor makes it versatile for reinventing into new meals. Plus, if you also have leftover sides, you can get creative and reduce waste. Here are some delicious leftover tri-tip ideas and ways to reuse sides:

• Tri-Tip Sandwiches: Perhaps the most popular next-day use. Pile thin slices of cold tri-tip on a crusty roll (toasted garlic bread or leftover dinner rolls work great). Add a spoon of coleslaw or a few pickled onions for crunch, and drizzle with BBQ sauce or creamy horseradish sauce. You could even melt a slice of provolone or Swiss on top. If you have leftover grilled onions and peppers, those make a fabulous steak sandwich topping too. Wrap it up to go, and you have a gourmet lunch.
• Tacos or Quesadillas: Warm up tri-tip slices (don’t overcook – just a quick sear or brief zap to heat). Slice into strips for tacos. Top with any remaining pico de gallo or cowboy caviar, plus fresh cilantro and a squeeze of lime. Add crumbled queso fresco or a drizzle of that avocado crema if you made it. Alternatively, chop the beef and sandwich it with cheese in a tortilla for a melty steak quesadilla – serve with leftover salsa and sour cream. This turns a heavy steak dinner into a fun hand-held treat the next day.
• Steak and Eggs (Breakfast Hash): Dice tri-tip and potatoes (roasted potatoes or even French fries work) and fry them up in a skillet for a hearty hash. Throw in any leftover veggies (chop that broccoli or asparagus into bite-size pieces) and heat until crispy. Top with a fried egg or two. Leftover chimichurri can be your “hot sauce” here – spoon it over the egg or mix into the hash for a punch of flavor. Waking up to tri-tip hash and eggs is living your best life!
• Grain Bowls or Salads: Slice cold tri-tip thin and lay atop a salad for a steakhouse-style lunch. For example, toss any leftover arugula or salad greens with a bit of vinaigrette, maybe leftover roasted veggies or crumbled blue cheese, and add the sliced beef – instant steak salad. Leftover pasta salad can be freshened with extra greens to become a “steak pasta salad bowl.” Or make a quick fried rice using diced tri-tip, day-old rice, and any spare veggies (carrots, peas, scallions). Flavor with soy sauce and ginger for an Asian twist. Quinoa bowls with tri-tip, roasted sweet potatoes, and avocado with a tahini drizzle could be wonderful too – the sky’s the limit.
• Soup or Chili: Got just a small amount of meat left? Chop it and toss into a vegetable beef soup or a quick steak chili (where you might normally use ground beef). Tri-tip’s smoky or chargrilled notes can add depth to a chili pot. Simmer it with canned tomatoes, beans, chili powder, maybe even stir in leftover baked beans to thicken – you’ve got chili on the table with minimal effort. Serve with crumbled cornbread on top (if you have some leftover that’s a bit dry).
• Shepherd’s Pie: If you somehow have a good bit of both tri-tip and mashed potatoes remaining, consider making a shepherd’s pie. Shred or chop the beef, mix it with any leftover gravy or mushroom sauce (or even a bit of BBQ sauce for a twist) and maybe some peas and carrots, then spread the mashed potatoes on top and bake until golden. It’s a wonderful second act for the roast – comfort food redux.

Storage Tips: For easiest use, slice the tri-tip before refrigerating and store it in its juices or with a little broth (this keeps it moist and makes reheating gentler). Keep sides in separate containers. Most cooked beef keeps 3–4 days refrigerated. Coleslaw and salads might get soggy after a day or two, so eat those sooner. Reheat meats gently – ideally, in a pan with a bit of oil or butter (for slices, just a quick flip on medium heat) or covered in the microwave with a damp paper towel (to avoid drying out). For items like mac & cheese or beans, reheat in a microwave or on the stove with a splash of water to loosen the sauce.

Tri-tip also freezes well if you want to save it for future meals. Package slices in small portions with a bit of sauce or au jus in freezer bags (squeeze out air), thaw overnight in the fridge, and use in any of the above ideas. Nothing beats pulling out some frozen tri-tip and having a nearly instant steak dinner weeks later!

Wine and Beer Pairings for Tri-Tip

What to drink with tri-tip? Given tri-tip’s robust flavor, you’ll want beverages that can stand up to it. You don’t have to be a sommelier or Cicerone to get it right – just follow a few guidelines:

• Red Wine: Tri-tip (especially grilled or smoked) pairs wonderfully with medium- to full-bodied red wines. A safe bet is a Cabernet Sauvignon – its tannins complement the protein and the bold dark fruit flavors match the char. A California Cab is a classic with California’s signature BBQ beef. Also great: Zinfandel, which often has a jammy, peppery profile that goes well with BBQ sauces and rubs. If you’re feeling regional, try a Santa Maria Valley Pinot Noir; it’s lighter-bodied but usually has earthy and smoky notes that can align with oak-grilled tri-tip. Syrah/Shiraz (with its smoky, spicy character), Malbec (rich and smooth), or Tempranillo (like a Rioja, which often has a leathery spice) are other fantastic options. Basically, anything rich with some spice or smokiness will do. Avoid very delicate reds (like a super-light Pinot or a Beaujolais) as they might be overwhelmed by the beef.
• Beer: Cold beer and BBQ are a match made in heaven. For tri-tip, consider a Brown Ale or Amber Ale – these have malty sweetness and a toasty character that complements grilled beef. An IPA with citrusy hops can cut through the richness, especially if your sides are on the sweeter side (like sweet potatoes or BBQ sauce) – the bitterness provides balance. If your tri-tip has a spicy rub, a crisp Pilsner or Lager can be very refreshing and palate-cleansing between bites. And if you really like smoky flavors, some enjoy a smoked porter or stout with BBQ beef, which echoes the grill’s smoke. In the summer heat, a wheat beer or saison with its light, fruity notes could also pair nicely with the summer sides and spice rubs. Ultimately, your preferred brew is the right choice – just serve it cold! (And maybe have a non-alcoholic option like a hoppy NA beer or a sparkling water with lime for those who abstain.)
• Cocktails and Others: If wine or beer aren’t your thing, tri-tip goes great with cocktails like a Whiskey Sour (the lemon in it is great with BBQ), a Paloma (grapefruit soda + tequila, to echo any Tex-Mex flavors in your sides), or simply a tall glass of iced tea (sweet tea for the Southern vibe). A classic Old Fashioned or Manhattan can pair well if you’re doing a more elegant take on tri-tip (the whiskey’s caramel notes complement charred beef). For something unique, try a Smoky Margarita (with a splash of mezcal) which can mirror the smoke of the grill and the lime cuts through the fat.

  

And don’t overlook non-alcoholic options: an ice-cold cola is classic with BBQ (the sweetness oddly works with savory meat), or try a homemade lemonade or Arnold Palmer (tea-lemonade mix). Even a spicy ginger beer (non-alcoholic) can be a zippy pairing, especially if you have sweet or Asian-inspired flavors on the plate.

Finally, the most important pairing is good company. Tri-tip is a food meant for gatherings – from ranch cookouts to backyard parties – and whatever you serve with it, sharing the meal with friends or family is what makes it truly special.

Enjoy your tri-tip feast, and don’t be surprised when your guests start asking you to host the BBQ every year!

FAQ

What’s the best potato side for tri-tip?

Roasted potatoes are a top choice – they’re easy and their crunchy exterior complements tender tri-tip wonderfully. Toss baby potatoes with olive oil, garlic, and rosemary and roast until crispy. The insides stay fluffy, perfect for soaking up steak juices. For something creamy, garlic mashed potatoes hit the spot, giving you a velvety puree to enjoy with the beef. Both options are crowd-pleasers that stand up to tri-tip’s bold flavor. Ultimately, choose based on the vibe: roasted for a rustic feel, mashed for a comfort-food classic.

What are some cold side dishes to serve with tri-tip, especially for a BBQ?

A: Great cold sides include coleslaw (creamy or vinegar-based), potato salad (try a no-mayo herbed version for outdoor safety), pasta salad (Italian antipasto style with a vinaigrette), and cowboy caviar (a bean and corn salad/dip) for something different. A cucumber-tomato salad is another refreshing option. These can all be made ahead and served chilled – perfect for hot days. Just keep them on ice if they’ll sit out for a while. They provide that cool, crisp balance to hot, smoky tri-tip.

Can I make tri-tip and sides ahead of time?

You can prep a lot ahead of time. Marinate or dry-rub the tri-tip a day before (it actually improves the flavor). Many sides – baked beans, mac & cheese (assemble, then bake later), coleslaw, pico de gallo, pasta salad – can be prepared in advance. On serving day, you’ll mostly be focusing on grilling/roasting the tri-tip and reheating or finishing sides. Use that tri-tip resting time to warm breads or dress salads as needed. (See our detailed make-ahead timeline above for specifics.) The key is to do all the chopping and mixing you can ahead, so you’re basically just cooking the meat and any last-minute items on the day of.

How many side dishes should I serve with tri-tip for a party?

Plan on at least 3 sides for a gathering: one starchy (potatoes, bread, or mac & cheese), one veggie-focused (salad, slaw, or grilled veg), and one extra fun item or appetizer (like beans or a dip). For example, a balanced menu could be tri-tip + roast potatoes + coleslaw + garlic bread + beans. If you expect a large crowd or want variety, add another salad (maybe a fruit salad or pasta salad) or a second starch. Generally, more variety ensures there’s something for everyone (and leftovers are never a bad thing!). If it’s a potluck, coordinate with others so you don’t end up with five potato salads and no greens.

What sauces go well with tri-tip?

Chimichurri is a favorite – its garlicky herb tang really complements tri-tip. Barbecue sauce (sweet, smoky, or spicy) is classic, especially if you’ve given the tri-tip a BBQ rub or glaze. For a creamy option, try a horseradish cream or even a garlic aioli. And don’t overlook simple salsas – a fresh pico de gallo or even a roasted tomato salsa can be fantastic, particularly with Santa Maria-style preparations. Offering a couple of sauces (one tangy/herby like chimichurri, one sweet/spicy like BBQ) lets guests customize each bite.

Remember, tri-tip is a versatile canvas – it works with Argentine, American, Mexican, and even Asian-inspired sauces. So have fun with it!

Happy grilling and gathering! With these ideas in your back pocket, your “what to serve with tri-tip” dilemma should be deliciously solved. Enjoy the feast and the company that comes with it. Cheers to great food and good times!