20 Classic and Fresh Tri Tip Side Dishes

You know that moment when tri tip is sizzling on the grill and you’re scrambling for side ideas? Been there. Whether you’re after classic baked beans or something fresh like a zesty slaw, we’ve got 20 crowd-pleasers that’ll make your next BBQ unforgettable.

Garlic Mashed Potatoes

Let's be real: mashed potatoes are the trusty sidekick of any steak dinner, but these roasted garlic mashed potatoes are the hero the tri-tip deserves. Buttery, herb-flecked, and dreamily smooth, they're the vegetarian-friendly star that'll steal the spotlight from even the juiciest beef.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Roasted Garlic

1 head garlic
1 tsp olive oil

For the Mashed Potatoes

3 lbs Yukon Gold potatoes, peeled and quartered
1 tsp salt (for boiling water)
1/2 cup unsalted butter (1 stick), softened
1/2 cup whole milk, warmed
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh parsley, finely chopped

Instructions

Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. (Tip: Roast extra heads while you're at it — they keep in the fridge for a week.)
While garlic roasts, place quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium-high and cook for 15 minutes, or until a fork pierces through with zero resistance. (Tip: Salting the water seasons the spuds from the inside out.)
Drain potatoes thoroughly in a colander, then return them to the hot pot. Let them steam dry for 1 minute to remove excess moisture — this prevents watery mash.
Squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them with a fork into a paste.
Add the softened butter to the pot with the potatoes. Using a potato masher, mash until butter is melted and no large chunks remain.
Pour in the warmed milk and sour cream. Mash and stir until creamy and smooth. (Tip: Warm milk incorporates better than cold — cold milk can make the mash gluey.)
Season with 1 tsp salt and 1/2 tsp black pepper. Fold in the roasted garlic paste and chopped parsley. Taste and adjust salt if needed.
Serve immediately, or keep warm in a covered bowl set over a pot of simmering water (not direct heat) for up to 30 minutes.

Once you scoop up a forkful of these velvety, garlicky clouds, you'll understand why they're the unsung hero of the plate. Pile them high next to a slice of tri-tip, or just eat them by the spoonful — no judgment here.

Grilled Asparagus with Lemon

Very few things scream summer like a perfectly charred spear of asparagus, am I right? This grilled version gets a zesty lemon makeover that’ll make your tri-tip jealous. It’s bright, it’s smoky, and it’s ready in under 20 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 8 minutes

Ingredients

For the Asparagus

1 lb fresh asparagus (trimmed)
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper

For the Finishing

Zest of 1 lemon
1 tbsp fresh lemon juice

Instructions

Rinse the asparagus and snap off the woody ends by bending each spear until it breaks naturally.
In a large bowl, toss the asparagus with olive oil, salt, and pepper until evenly coated.
Preheat your grill to medium-high heat (about 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
Place the asparagus directly on the grill grates perpendicular to the bars so they don’t fall through. Grill for 4 minutes, then rotate with tongs and cook another 3–4 minutes until charred and crisp-tender.
Transfer the grilled asparagus to a serving platter. Immediately drizzle with fresh lemon juice and sprinkle the lemon zest over the top.
Serve warm or at room temperature – trust me, it’s amazing either way.

Grilled asparagus with lemon is the side dish that steals the show. The smoky char meets bright citrus in every bite – pair it with that tri-tip, toss it in a salad, or eat it straight off the platter (no judgment).

Creamy Polenta

Here's the thing about polenta—it's basically cornmeal that throws a cozy party in your mouth. This creamy, slow-stirred version is the ultimate sidekick to a juicy tri-tip, bringing buttery richness and comfort to every bite.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 30 minutes

Ingredients

For the polenta

4 cups water
1 teaspoon salt
1 cup coarse cornmeal (polenta)
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1/4 cup heavy cream (optional, for extra creaminess)

Instructions

In a large saucepan, bring 4 cups of water and 1 teaspoon salt to a boil over high heat.
Gradually whisk in 1 cup of coarse cornmeal, stirring constantly to prevent lumps. (Tip: Use a whisk for the first minute to ensure a silky texture.)
Reduce heat to low and switch to a wooden spoon. Stir frequently for 25-30 minutes, until the polenta is thick and pulls away from the sides of the pan. (Tip: Stirring every few minutes prevents scorching; set a timer to remind yourself.)
Remove from heat. Stir in 2 tablespoons unsalted butter until melted and incorporated.
Add 1/2 cup grated Parmesan cheese and stir until fully melted. (Tip: For extra creaminess, add 1/4 cup heavy cream at this stage.)
Taste and adjust seasoning with salt if needed. Serve immediately alongside grilled tri-tip, or pour into a greased dish to set and slice later.

How velvety and golden—this polenta is the comfort food hug you didn't know you needed. Spoon it next to your perfectly grilled tri-tip, and watch it steal the show.

Charred Corn and Tomato Salad

Hey there, flavor slayers! This Charred Corn and Tomato Salad is about to become your new obsession — it’s smoky, sweet, and bursting with fresh herbs. Perfect as a vibrant side for grilled tri-tip, but trust me, you’ll want to eat it straight from the bowl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the salad

4 ears of corn, husked
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped

For the dressing

2 tablespoons olive oil
Juice of 1 lime
1/2 teaspoon smoked paprika (optional, for extra smokiness)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat a grill or cast-iron skillet over high heat. (Tip: Get it screaming hot for perfect char marks.)
Place the husked corn directly on the grill or in the skillet. Cook, turning occasionally, until charred in spots, about 8–10 minutes total. (Tip: Don’t move the corn too often — let it sit to develop deep char.)
Remove corn and let cool slightly. Then, holding each ear upright, cut the kernels off the cob into a large bowl.
To the bowl, add halved cherry tomatoes, sliced red onion, minced jalapeño, and chopped cilantro.
In a small bowl, whisk together olive oil, lime juice, smoked paprika (if using), salt, and pepper until combined.
Pour the dressing over the salad and toss gently to coat all ingredients.
Let the salad sit at room temperature for at least 10 minutes to allow flavors to meld. (Tip: This resting time lets the charred corn soak up the lime and spices.)
Taste and adjust seasoning if needed. Serve at room temperature.

Don’t let the simplicity fool you — this salad packs layers of texture and flavor that’ll have everyone asking for the recipe. It’s the ultimate summer side, equally at home next to a steak or scooped up with tortilla chips. Enjoy the sunshine on a plate!

Roasted Brussels Sprouts with Balsamic

Just when you thought Brussels sprouts were boring, this balsamic glaze turns them into crispy, tangy bites of heaven. Pair with a perfectly grilled tri-tip for a dinner that sings.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Brussels Sprouts

1 lb Brussels sprouts
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Balsamic Glaze

1/2 cup balsamic vinegar
1 tbsp honey

Instructions

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
Rinse and dry 1 lb Brussels sprouts. Trim the tough ends and slice each sprout in half lengthwise. (Tip: smaller pieces crisp up faster.)
On the baking sheet, toss the sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer, cut-side down for maximum browning. (Tip: Don't overcrowd—use two sheets if needed.)
Roast for 20-25 minutes, flipping halfway with a spatula, until edges are dark brown and centers are tender.
While sprouts roast, make the glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tbsp honey. Bring to a simmer over medium heat.
Reduce heat to low and cook, stirring occasionally, for 5-7 minutes until thickened and syrupy. (Tip: Remove from heat as soon as it coats a spoon—it burns quickly!)
Once sprouts are done, transfer to a serving bowl. Drizzle with the balsamic glaze and toss gently to coat.
Serve hot alongside tri-tip or as a standout vegetarian main.

Every bite packs a punch of sweet-tangy flavor with a satisfying crunch. Whether it's a holiday feast or a casual Tuesday, these sprouts steal the show. Even your staunchest sprout skeptic will be converted.

Cilantro-Lime Rice

Zooming past boring side dishes, this cilantro-lime rice is the zesty sidekick your tri-tip never knew it needed. Bursting with bright citrus and herbaceous flavor, it's fluffy, aromatic, and completely vegan-friendly.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Rice

1 cup long-grain white rice
2 cups water
1/2 teaspoon salt

For the Cilantro-Lime Mixture

1/2 cup fresh cilantro, chopped
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon lime zest
1 tablespoon olive oil

Instructions

Rinse the rice under cold water until the water runs clear — this removes excess starch for fluffy grains.
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
Reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid!
Remove from heat and let stand, still covered, for 5 minutes. This steaming step ensures perfect texture.
In a small bowl, stir together the chopped cilantro, lime juice, lime zest, and olive oil.
Fluff the rice with a fork, then drizzle the cilantro-lime mixture over the top. Gently fold to combine — don't overmix or you'll get mush.
Serve warm alongside your favorite tri-tip or any grilled protein.

Really, this rice is a flavor explosion in every bite. The fluffy grains soak up the zesty lime and herbaceous cilantro, making it the ultimate companion for tri-tip. Plus, it's so simple that you'll wonder why you ever settled for plain rice.

Sautéed Garlic Mushrooms with Thyme

Unless you've been hiding under a mushroom-less rock, you know that the perfect tri-tip demands a side that's just as bold. These sautéed garlic mushrooms with thyme are here to save the day—or at least your steak dinner—with their umami-packed, buttery glory.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the mushrooms

1 lb cremini mushrooms, sliced
2 tbsp unsalted butter
1 tbsp olive oil

For the seasoning

4 cloves garlic, minced
2 tsp fresh thyme leaves (or 1 tsp dried)
1/2 tsp salt
1/4 tsp black pepper

Optional garnish

1 tbsp fresh parsley, chopped

Instructions

Pat the mushrooms dry with paper towels to remove moisture; this helps them brown rather than steam. (Tip: Dry mushrooms = golden crust.)
Heat the olive oil and butter in a large skillet over medium-high heat until shimmering. (Tip: Shimmering means the fat is hot and ready.)
Add mushrooms in a single layer; cook without stirring for 3 minutes until golden brown on one side.
Stir and continue cooking for 3-4 minutes until all sides are browned. (Tip: Don't overcrowd—if needed, cook in batches to ensure browning.)
Reduce heat to medium; add minced garlic and thyme leaves; cook for 1 minute until fragrant. (Tip: Garlic burns fast, so keep it moving.)
Season with salt and black pepper; stir to combine.
Garnish with fresh parsley if desired and serve immediately.

Every bite of these garlicky, earthy mushrooms packs an umami punch that'll make your tri-tip feel like royalty. Serve them piled high on the steak or alongside with a crusty baguette to soak up every last drop of buttery goodness. They're so good, you might forget about the steak entirely.

Lemon-Parmesan Green Beans

Buckle up, because these lemon-Parmesan green beans are about to steal the spotlight from your tri-tip. They're crisp, zesty, and so addictive you'll be fighting for the last bite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the green beans

1 lb fresh green beans, trimmed
2 tbsp kosher salt (for blanching water)

For the dressing

2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp black pepper

For the garnish

1/3 cup finely grated Parmesan cheese

Instructions

Bring a large pot of water to a rolling boil and stir in 2 tbsp kosher salt. (Tip: The water should taste like the sea—salty enough to season the beans from the inside out.)
Add the trimmed green beans and blanch for exactly 3 minutes, until they turn bright green and are crisp-tender.
While the beans blanch, fill a large bowl with ice and cold water. Use a slotted spoon to immediately transfer the beans to the ice bath—this stops the cooking and locks in their vibrant color.
Let the beans chill for 2 minutes, then drain thoroughly and pat dry with paper towels. (Tip: The drier the beans, the better the dressing sticks—no soggy situation here.)
In a large bowl, whisk together olive oil, lemon juice, lemon zest, 1/2 tsp salt, and pepper until emulsified. (Tip: Use a Microplane for the zest—it'll be fluffy and full of oils.)
Add the drained green beans and toss gently with tongs until every bean is coated in the bright lemon dressing.
Sprinkle the grated Parmesan over the beans and toss again—just enough to distribute the cheese without clumping.
Serve immediately while the beans are still slightly warm, or let them come to room temperature for a salad-like twist.

No need to relegate these to steakhouse status—they're just as fierce on a weeknight plate or tossed into a grain bowl with leftover tri-tip. The contrast of tangy lemon, nutty Parmesan, and that perfect snap? Pure green bean nirvana.

Horseradish Cream Sauce

Let's be real: a perfectly grilled tri-tip deserves a saucy sidekick that can stand up to its bold flavor. Enter Horseradish Cream Sauce—sharp, tangy, and cool all at once.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the sauce

1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish, drained
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives

Instructions

In a small bowl, whisk together sour cream, mayonnaise, drained horseradish, lemon juice, Dijon mustard, salt, and pepper until smooth. Tip: Drain the horseradish well on a paper towel to prevent a watery sauce.
Fold in the chopped fresh chives until evenly distributed. Tip: If you don't have fresh chives, substitute with 1 teaspoon dried chives or a pinch of onion powder.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Tip: For the best texture and flavor, use full-fat sour cream and let it chill for a full hour.

For maximum flavor impact, let the sauce chill for at least an hour—though I can't promise you'll have that kind of patience. Serve it alongside a juicy tri-tip, but don't be surprised if you find yourself spooning it onto roasted veggies or even fries.

Smoky Chipotle Mac and Cheese

Zoinks! This Smoky Chipotle Mac and Cheese is the ultimate sidekick to your tri-tip — think creamy, cheesy comfort with a kick that’ll make your taste buds do a happy dance. It’s indulgent, it’s bold, and it’s about to steal the show.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the pasta

1 lb elbow macaroni

For the sauce

4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 chipotle peppers in adobo, minced
2 tbsp adobo sauce
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese

For the topping

1 cup panko breadcrumbs
2 tbsp melted butter
1/2 tsp smoked paprika

Instructions

Preheat your oven to 375°F and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente — about 1 minute less than package directions. Drain and set aside.
In a large saucepan over medium heat, melt the 4 tbsp butter. Whisk in the flour and cook for 1 minute, stirring constantly, until bubbly and golden. (Tip: Don’t let it brown — a blond roux is what you want for a smooth sauce.)
Slowly whisk in the milk and heavy cream, then add the minced chipotle peppers, adobo sauce, smoked paprika, salt, and pepper. Bring to a simmer, whisking often, until thickened, about 3-4 minutes. (Tip: Use a wooden spoon to scrape the pan edges for even thickening.)
Reduce heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted and smooth. Taste and adjust salt if needed. (Tip: Always shred cheese from a block — pre-shredded has anti-caking agents that can make the sauce grainy.)
Stir the cooked macaroni into the cheese sauce until every noodle is coated. Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, combine the panko breadcrumbs, melted butter, and 1/2 tsp smoked paprika. Sprinkle the topping over the mac and cheese.
Bake for 25-30 minutes, until the sauce is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving — this helps the cheese set slightly so it doesn’t turn into a molten lava puddle on the plate.

Oh baby, the first bite hits you with a creamy, smoky warmth that lingers like a good joke. The crunchy panko crust gives way to a velvety, chipotle-spiked cheese pool that pairs perfectly with juicy tri-tip. Want to get fancy? Spoon it into individual ramekins and broil for 2 minutes for a crispy-cheesy top that’ll have everyone fighting for seconds.

Herbed Potato Salad with Dijon

Just when you thought potato salad couldn't get any better, this herbed version with a sharp Dijon vinaigrette waltzes in and steals the show. It's the perfect tangy sidekick for a grilled tri-tip, and since there's no eggs, you can leave it out at the picnic without a worry. (Egg-xactly what you need!)

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Potatoes

2 lbs baby Yukon Gold potatoes
1 tbsp salt (for boiling water)

For the Vinaigrette

3 tbsp Dijon mustard
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Herbs

1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)
2 tbsp fresh chives (chopped)

Optional

1/4 cup red onion (finely diced)

Instructions

Place 2 lbs baby Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp salt. Bring to a boil over high heat.
Reduce heat to medium and simmer until potatoes are fork-tender, about 12-15 minutes. Tip: To test, pierce a potato with a paring knife—it should slide in with no resistance.
While potatoes cook, whisk together 3 tbsp Dijon mustard, 1/4 cup white wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking constantly to emulsify the vinaigrette. Tip: For extra stability, use a blender or immersion blender.
Drain potatoes and let them cool slightly until warm but not hot, about 5 minutes. Tip: If you dress hot potatoes, they'll absorb more flavor—so don't let them cool completely!
Cut potatoes in half (or quarters if larger) and add to bowl with vinaigrette. Toss gently to coat.
Add 1/4 cup fresh dill, 1/4 cup fresh parsley, 2 tbsp fresh chives, and 1/4 cup finely diced red onion (if using). Toss to combine.
Cover and refrigerate for at least 1 hour or up to 24 hours to let flavors meld. Before serving, taste and adjust salt and pepper if needed.

Herby, tangy, and delightfully creamy without a drop of mayo, this potato salad is a game-changer. Serve it chilled alongside a smoky tri-tip, or spoon it into a lettuce cup for a low-carb twist. Trust me, your picnic basket will never look back.

Grilled Zucchini Ribbons

Ribbons of zucchini, meet your grill destiny! These smoky, tender strips are a vegetarian-friendly side that'll steal the show from any tri-tip. We're talking charred edges, a hint of olive oil, and zero effort — perfect for lazy summer cookouts.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 6 minutes

Ingredients

For the Zucchini Ribbons

3 medium zucchini
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

Preheat your grill to high heat (400-450°F). Grab a paper towel, dip it in oil, and use tongs to wipe it over the grates — this prevents sticking and gets those sexy grill marks. (Tip 1: Always oil the grates, not the food, for a non-stick surface.)
Using a mandoline or a vegetable peeler, slice each zucchini lengthwise into 1/8-inch thick ribbons. Stop when you hit the seedy core — compost those bits. (Tip 2: A mandoline gives even thickness; watch your fingers!)
In a large bowl, gently toss the zucchini ribbons with olive oil, salt, and pepper until every ribbon glistens. Don't overmix or they'll bruise.
Lay the ribbons perpendicular to the grates (so they don't fall through). Grill uncovered for 2-3 minutes per side — you want distinct char marks but still a little crunch. (Tip 3: Set a timer; zucchini turns from tender to mush in seconds.)
Transfer to a platter and serve immediately. They'll soften slightly as they cool, so eat them hot for the best texture.

Grilled zucchini ribbons are the ideal companion to a smoky tri-tip — charred, tender, and kissed with olive oil. The contrast of grill marks against the green stripes is pure summer eye candy. For a next-level move, drizzle with balsamic glaze or shower with crumbled feta.

Roasted Sweet Potato Wedges

Veggie lovers, brace yourselves: these maple-spiced sweet potato wedges are about to steal the spotlight from your tri-tip. They're caramelized, hearty, and totally vegan-friendly — perfect for pairing with that smoky beef.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Sweet Potato Wedges

2 large sweet potatoes (about 2 lbs), scrubbed and cut into 1-inch wedges
3 tablespoons olive oil
3 tablespoons maple syrup
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper until well combined.
Add sweet potato wedges to the bowl and toss with a spatula or your hands until every wedge is evenly coated. Tip: Cut them uniformly so they roast at the same rate.
Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each piece. Avoid overcrowding — use two sheets if needed to ensure they crisp up.
Roast for 15 minutes, then flip each wedge with a spatula. Tip: Don't skip this step — flipping ensures even caramelization.
Continue roasting for another 12-15 minutes, until the wedges are tender inside and caramelized on the edges. Tip: Check for doneness by piercing a thick wedge with a fork; it should slide in easily.
Remove from oven and let cool for 2 minutes on the sheet — the sugars will set and make them extra crispy.

Get ready for a flavor explosion: crispy edges, tender centers, and that irresistible maple-spice glaze. Serve these wedges alongside a juicy tri-tip, or pile them into a bowl with avocado and black beans for a vegan feast.

Peppery Arugula and Parmesan Salad

Don't let the tri-tip steal the show – this peppery arugula and Parmesan salad is here to shoulder some serious spotlight action. It's crisp, lemony, and ridiculously easy, making it the ultimate sidekick for your grilled masterpiece.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the salad

5 oz fresh arugula (about 5 cups)
2 oz Parmesan cheese, shaved with a vegetable peeler (about 1/2 cup)

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice (from about 1 lemon)
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

Instructions

Place the arugula in a large bowl. Pro tip: Make sure it's bone-dry – use a salad spinner or pat with paper towels so the dressing clings, not slides off.
In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper until emulsified. Tip: For an extra punch, add a tiny pinch of lemon zest.
Pour the dressing over the arugula and toss gently with tongs until every leaf is lightly coated. Don't drown it – you want a whisper of tang, not a pool.
Divide the dressed arugula among plates or a platter. Top with the shaved Parmesan. Hack: Use a microplane for some fluffy Parmesan snow on top for looks and flavor.
Serve immediately. The arugula will start to wilt if it sits, so this is a 'now or never' salad – which, honestly, is part of its charm.

Really, this salad is a zesty, peppery bite that cuts through the richness of grilled meat like a tiny flavor superhero. Plus, it’s ready in a flash – perfect for busy weeknight dinners when you want something that feels fancy without the fuss.

Caramelized Onion and Bacon Jam

Craving something that makes your tri-tip sing a sweet-savory tune? This caramelized onion and bacon jam is the condiment you never knew you needed—rich, sticky, and utterly addictive.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Base

4 slices bacon, diced
2 large yellow onions, thinly sliced
2 tablespoons unsalted butter

For the Flavor

1/4 cup packed dark brown sugar
2 tablespoons balsamic vinegar
1/4 cup low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

In a large heavy-bottomed skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
Add the butter to the bacon fat and let it melt. Then add the sliced onions and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, until the onions are deep golden brown and very soft, about 45 minutes. Tip: Resist the urge to rush—low and slow is key for sweet caramelized onions without burning.
Sprinkle the brown sugar over the onions and stir until dissolved. Cook for 2 minutes, letting the sugar melt and coat the onions.
Pour in the balsamic vinegar and chicken broth, then add the salt and pepper. Stir in the cooked bacon. Tip: Use a wooden spoon to scrape up any browned bits from the pan bottom—that's pure flavor!
Bring the mixture to a gentle simmer. Cook, stirring occasionally, until the liquid reduces to a thick, jam-like consistency, about 15–20 minutes. Tip: If it looks too dry before thickening, add a splash more broth or water.
Remove from heat and let cool slightly. Transfer to a jar or bowl. The jam will thicken further as it cools.

Enjoy this jam slathered on your tri-tip, or try it on a grilled cheese for a next-level sandwich. The balance of salty, sweet, and savory will have you reaching for seconds.

Pickled Red Onions

Tri-tip's soulmate has arrived: these quick-pickled red onions are ridiculously easy to throw together and will make you look like a pro. Trust me, your taste buds will high-five you.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

Brine

1 cup apple cider vinegar
1 cup water
1 tablespoon sugar
1 teaspoon salt

Onions

1 large red onion, thinly sliced

Instructions

Using a sharp knife or mandoline, slice the red onion into thin rings or half-moons. Pro tip: a mandoline gives you uniform slices that pickle evenly.
In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Stir to mix.
Bring the brine to a boil over high heat, stirring occasionally until the sugar and salt are fully dissolved (about 2-3 minutes). Don't let it boil for too long – you want the vinegar punch to stay strong.
Place the sliced onions in a heatproof bowl or a 16-ounce jar. Pour the hot brine directly over the onions, making sure they're fully submerged.
Let the mixture cool to room temperature for about 30 minutes. For max tang, cover and refrigerate at least 2 hours before serving. They'll keep in the fridge for up to 2 weeks.
Give the jar a gentle shake before using. The onions will be ready to brighten up your tri-tip in no time.

Just wait until you pile these onto a juicy tri-tip sandwich – the crunch, the tang, and that subtle sweetness are a total flavor explosion. They also rock on tacos, salads, or straight from the jar (no judgment).

Roasted Carrots with Cumin

Ready to turn your tri-tip side into a rockstar? These roasted carrots with cumin and honey are sweet, savory, and a little sassy. They've got that warm-spiced glaze that'll make you forget you're eating veggies.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Carrots and Glaze

1 lb carrots, peeled and cut into 3-inch sticks (about 1/2-inch thick)
2 tbsp olive oil
2 tbsp honey
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

Optional Garnish

2 tbsp fresh parsley, chopped

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup (tip: this prevents sticking and makes cleanup a breeze).
In a small bowl, whisk together olive oil, honey, cumin, salt, and pepper until combined. Use a silicone spatula to scrape every last bit of that glaze into the bowl.
Toss the carrot sticks with the glaze until each piece is evenly coated. Don't be shy—use your hands if needed!
Spread the carrots in a single layer on the prepared baking sheet. Make sure they aren't overlapping—crowding leads to steaming, not the caramelization we're after (tip: give them space to get crispy edges).
Roast for 20-25 minutes, flipping halfway through with a spatula. The carrots should be tender when pierced with a fork and have gorgeous browned spots. (Tip: if you want extra caramelization, broil for 1-2 minutes after roasting, but watch closely!)
If using, sprinkle with fresh parsley before serving. That pop of green makes them look extra fancy.

Just wait until you taste that caramelized edge—pure magic. Serve them alongside your favorite protein (or pile them on a bowl for a main event). Either way, you'll be scraping the pan for more.

Caprese Salad with Basil

Don't you just love a salad that takes 5 minutes but tastes like you spent an hour? This Caprese Salad is the ultimate sidekick to your tri-tip—fresh, bright, and unapologetically cheesy.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the salad

4 large ripe tomatoes, sliced 1/2-inch thick
1 lb fresh mozzarella cheese, sliced 1/2-inch thick
1/4 cup fresh basil leaves

For the dressing

3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper

Instructions

Arrange alternating slices of tomato and mozzarella on a serving platter in overlapping circles.
Tuck fresh basil leaves between the slices, distributing evenly.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until emulsified.
Drizzle the dressing over the salad just before serving. (Pro tip: Let the tomatoes and cheese sit at room temp for 15 minutes first for maximum flavor.)
Serve immediately alongside your grilled tri-tip. (Another tip: If you can find it, a balsamic glaze adds a fancy touch—just drizzle it on top.)
Garnish with extra basil leaves if desired. (Tip: Use a sharp knife to slice mozzarella without squishing it.)

Voila! This salad is a riot of textures—creamy mozzarella, juicy tomatoes, and crisp basil—all tied together with a tangy kiss of balsamic. It's the perfect cool contrast to a smoky tri-tip, and you'll be scraping the plate for every last drop of dressing.

Creamy Horseradish Cauliflower Mash

Forget everything you thought you knew about mashed potatoes — this cauliflower mash is here to steal the show, and it's about to become your new steak’s best friend. Creamy, tangy, and low-carb, it’s the side dish that does the heavy lifting without the guilt.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Mash

1 head cauliflower (about 2 lbs), cut into florets
2 tbsp unsalted butter
1/4 cup heavy cream
1 tbsp prepared horseradish, drained
1/2 tsp salt
1/4 tsp black pepper

Instructions

Place cauliflower florets in a steamer basket over 1 inch of boiling water. Cover and steam until fork-tender, about 15 minutes.
Transfer steamed cauliflower to a clean kitchen towel and squeeze out as much moisture as possible — this is key for a creamy, not watery, mash.
In a food processor, combine the cauliflower, butter, heavy cream, horseradish, salt, and pepper. Blend until smooth, scraping down sides as needed.
Taste and adjust seasoning — add more horseradish for extra kick or a pinch of salt if needed. If the mash seems too thin, let it sit for 5 minutes to thicken naturally.
Serve warm alongside your favorite tri-tip or grilled steak. Leftovers keep well, but reheat gently to avoid separation.

Not only is this mash silky smooth with a pleasant kick from the horseradish, but it also stays light on carbs — perfect for those watching their intake. For a fun twist, top with crispy fried shallots or a pat of melting butter, and watch it disappear.

Grilled Peach and Avocado Salsa

Hey there, grill masters! Ready to take your tri-tip from great to legendary? This Grilled Peach and Avocado Salsa brings sweet-savory, smoky, refreshing vibes—and it’s vegan-friendly so everyone can dig in.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

For the salsa

3 ripe peaches, halved and pitted
1 ripe avocado, diced
1/4 cup finely diced red onion
1 jalapeño, seeded and minced
1/4 cup chopped fresh cilantro

For the dressing

2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your grill to medium-high heat (about 400°F). Brush the grill grates clean and lightly oil them to prevent sticking.
Place peach halves cut-side down on the grill. Cook for 3-4 minutes until deep grill marks appear and the fruit softens slightly.
Flip the peaches and grill for another 2 minutes. Remove from heat and set aside to cool completely.
Once cool, dice the grilled peaches into 1/2-inch cubes. You want some charred bits for that smoky sweetness.
In a medium bowl, combine the diced peaches, diced avocado, red onion, minced jalapeño, and chopped cilantro.
In a small bowl, whisk together olive oil, lime juice, maple syrup, salt, and pepper until emulsified.
Pour the dressing over the salsa and toss gently to coat. Taste and adjust salt or lime if needed—but remember, the salsa will continue to develop flavor.
Let the salsa sit for 5 minutes for flavors to meld. Serve alongside grilled tri-tip or with tortilla chips for a crowd-pleasing snack.

You'll love how the charred peaches play with creamy avocado and zesty lime. Pile it high on your sliced tri-tip or just eat it with chips—either way, it’s a total win.

Conclusion

Know that these 20 sides are just the beginning—mix and match to create your perfect tri-tip feast. I’d love to hear which one’s your go-to! Drop a comment below and don’t forget to pin this roundup for later. Happy grilling!