Tri tip is a triangular cut from the bottom sirloin that weighs between 1.5 and 2.5 pounds, and it delivers a rich, beefy flavor that few other cuts can match at the price point. Grilled over oak wood in the Santa Maria-style tradition, it develops a dark, savory crust while staying tender and rosy inside.
The right sides turn a good tri tip dinner into something people actually remember.
This cut has serious BBQ credentials. Santa Maria-style barbecue, which originated in California's Santa Barbara County, has been serving tri tip with pinquito beans, salsa, and garlic bread since the 1950s.
That combination proves a point: the best sides for tri tip balance the meat's richness with something bright, starchy, or fresh.
You can find what works best alongside smoked tri tip if you go the low-and-slow route, but this list covers the full spread for any cooking method. From creamy mashed potatoes to tangy coleslaw, every option here holds its own against bold beef flavor.
A tri tip dinner also gives you flexibility. The cut feeds four to six people comfortably, so you can put out two or three sides and have a complete spread without overcomplicating things.
The best sides for tri tip balance the meat's richness with starchy, fresh, or tangy options. Classic choices include roasted potatoes, baked beans, and coleslaw, all of which hold up well against the bold flavor of this Santa Maria-style BBQ staple.
12 Ideal Side Dishes for Tri Tip
1. Roasted Potatoes
Roasted potatoes are one of the most reliable sides you can put next to tri tip. Their crispy exterior and fluffy center hold up well against the meat's deep, savory flavor without competing with it.
The prep is simple: toss halved Yukon golds or red potatoes in olive oil, season generously, and roast at 425°F for 35 to 40 minutes, flipping once halfway through. A few upgrades make them even better.
- Add fresh herbs: Rosemary and thyme both stand up to high oven heat and add an earthy note that pairs naturally with beef.
- Add crunch and smoke: Toss in chopped bacon or pancetta before roasting for salty, rendered bits throughout.
- Switch up the potato: Sweet potatoes add a caramelized sweetness that contrasts nicely with the charred crust on tri tip.
If you want even crispier results, parboil the potatoes for 8 minutes before roasting. The roughed-up exterior creates more surface area for browning.
Dry your potatoes completely before tossing in oil. Moisture is the enemy of a crispy roast, and even 30 seconds with a paper towel makes a real difference.
2. Mashed Potatoes
Mashed potatoes are the side dish that never lets you down at a beef dinner. Buttery, creamy, and soft, they catch every drop of juice from a sliced tri tip.
Roasted garlic is the single best upgrade you can make. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for 30 minutes until the cloves are golden and soft.
Squeeze them directly into your mash.
Swapping water for chicken or beef broth when boiling the potatoes adds a background richness that plain water cannot match. The broth absorbs into the potato as it cooks, building flavor from the inside out.
Russet potatoes give the fluffiest texture, while Yukon golds produce a naturally buttery, denser mash. Both work well with tri tip.
A handful of chopped thyme or rosemary stirred in at the end adds brightness without overwhelming the dish.
If you plan roast beef sides regularly, our roast beef sides guide has more potato and starch pairings worth bookmarking.
3. Baked Beans
Baked beans have been a fixture at California BBQ dinners for decades, and they belong on the table whenever tri tip is the main event. The sweet, smoky, tomato-based sauce is a natural match for beef that has been grilled over oak or charcoal.
Navy beans are the traditional choice, giving a creamy, soft texture that soaks up sauce well. Pinto beans hold their shape better and add a slightly earthier flavor.
Either works.
Adding diced carrots, celery, and red pepper to the pot before the beans go in gives the dish more body and makes it feel less one-note. A splash of apple cider vinegar near the end of cooking balances the sweetness with a gentle tang.
Baked beans also reheat well, making them one of the best sides to prep entirely the day before your tri tip cookout. Serve them topped with crumbled bacon or sharp cheddar for extra depth.
You can find more ideas for high-fiber sides that taste great if you want to lean into the nutritional side of beans.
4. Corn on the Cob
Grilled corn on the cob is the easiest way to add a sweet, smoky counterpoint to tri tip's savory depth.
Cook it directly on the grill grates alongside the meat for 10 to 12 minutes, turning every few minutes until the kernels are tender with a few charred spots.
A few things to keep in mind when grilling corn for a tri tip dinner:
- Cook for texture, not mush: The kernels should be tender with a slight bite. Overcooked corn turns mealy and bland.
- Season aggressively: Brush with butter, then finish with flaky salt, smoked paprika, or chili powder while still hot.
- Get creative with toppings: Cotija cheese and lime juice, or a swipe of mayo and hot sauce, take grilled corn from simple to impressive in under a minute.
Corn also does well when prepped ahead. Husk and soak the ears in cold water for 30 minutes before grilling to keep them from drying out over high heat.
5. Macaroni and Cheese
Mac and cheese is comfort food that earns its place at a tri tip table, especially for cookouts with kids or a crowd that wants something indulgent alongside the meat. The creamy, cheesy base is a natural contrast to beef's bold, charred exterior.
Cheese selection makes the biggest difference. Sharp cheddar gives tang, Gruyère adds nuttiness and extra creaminess, and a small amount of smoked gouda deepens the flavor in a way that plays directly off smoked or grilled tri tip.
Adding cooked bacon, diced ham, or crumbled sausage gives the dish a protein backbone that makes it more than just a side. For a vegetarian option, roasted garlic and sautéed mushrooms add umami without the meat.
A panko breadcrumb topping, baked at 375°F for 15 minutes until golden and crisp, is the finishing touch that separates good mac and cheese from great. Stir a pinch of cayenne into the breadcrumbs before sprinkling for a hint of heat.
6. Green Beans
Green beans bring a snappy, fresh note to a tri tip plate that balances all the richness from meat and starchy sides. They cook fast and work with almost any flavor profile you are building around the meal.
Sautéing green beans with sliced garlic in olive oil over high heat for 4 to 5 minutes keeps them bright green with some char on the edges. That char echoes the grilled flavors from the tri tip.
Our collection of air fryer veggie recipes also has a crispy green bean method that works well when the grill is already full.
A light dressing of lemon juice and Dijon mustard tossed on right before serving pulls out the beans' natural sweetness. Toasted slivered almonds or crispy shallots on top add texture without weighing the dish down.
For something heartier, try green beans with crumbled bacon and a splash of apple cider vinegar. The fat, acid, and snap of the bean together create a side that stands confidently next to a boldly seasoned tri tip.
7. Salad
A well-built salad is the easiest way to add freshness and color to a tri tip dinner without any additional cooking. The key is building in contrast: something salty, something sweet, and enough texture to hold its own next to the meat.
Crumbled feta or bacon adds salinity, while sliced strawberries, mandarin oranges, or a drizzle of honey add a sweet counterpoint. Our guide to antipasto salad sides has some ingredient combinations that translate beautifully to a beef-centered meal.
For texture, add candied walnuts or croutons. A sturdy green like romaine or arugula holds up better than butter lettuce when dressed ahead of time, which matters if you are feeding a crowd and need to prep in advance.
Roasting your own vegetables, like beets, cherry tomatoes, or asparagus, before adding them to the salad adds depth that raw vegetables alone cannot provide.
A tangy red wine vinaigrette or a sharp lemon dressing will cut through the fat in the tri tip and reset the palate between bites.
Dress the salad 5 minutes before serving, not right at the table. That brief rest lets the greens absorb flavor without wilting.
8. Potato Salad
Potato salad is a BBQ staple for good reason: it is filling, it feeds a crowd, and it improves after sitting in the fridge for a few hours as the flavors meld together.
For tri tip, a creamy potato salad with a bit of tang works better than an overly sweet one.
Yukon Gold potatoes are the best choice here. They hold their shape after boiling, absorb dressing without turning mushy, and have a naturally buttery flavor that pairs well with beef.
Russets work too but tend to fall apart if overdone.
Classic mayonnaise-based dressing is hard to beat, but a mustard-forward version, using both Dijon and whole-grain mustard, adds bite that complements grilled meat. Stir in fresh dill, chopped celery, and a splash of apple cider vinegar for a more complex, refreshing finish.
Bacon bits, sliced green onions, and shredded sharp cheddar on top make potato salad feel complete rather than like an afterthought.
If you want to explore more sides for a full BBQ beef spread, our guide on sides to serve with beef tenderloin covers similar starch and salad pairings.
9. Cole Slaw
Coleslaw does something no other side on this list does: it cuts through richness with cold, crunchy acidity. After a few bites of fatty, savory tri tip, a forkful of tangy slaw resets your palate completely.
The ratio of dressing to cabbage matters more than most recipes admit. Start with half the dressing you think you need, toss well, then add more gradually.
Overdressed coleslaw turns soggy fast, especially if it sits out for an hour at a BBQ.
Finely shredded green cabbage and carrots are the base, but adding shredded red cabbage gives a pop of color and a slightly peppery note.
A vinegar-based dressing, made with apple cider vinegar, a small amount of sugar, and celery seed, is lighter than mayo-based versions and holds up better at outdoor cookouts.
Sliced apples or grapes add sweetness that plays off the tangy dressing. Diced jalapeño or serrano pepper gives the slaw enough heat to match the char on grilled tri tip.
For more ideas on fresh sides for hearty mains, our salads for corned beef and cabbage page has overlapping suggestions that work just as well here.
10. Pasta Salad
Pasta salad is the side dish that works at any temperature, which makes it practical for a tri tip cookout where serving timing is never perfectly predictable. It can sit on the table for an hour and still taste good.
Rotini or farfalle hold dressing better than penne or spaghetti. Cook the pasta al dente, then rinse briefly with cold water to stop cooking and prevent clumping.
Overdone pasta turns the whole salad mushy.
A vinaigrette-dressed pasta salad with chopped cucumber, cherry tomatoes, black olives, and feta is a Mediterranean-leaning option that balances the richness of the beef. Our guide on Mediterranean veggie sides with garlic and herbs has seasoning combinations that translate perfectly into a pasta salad base.
Fresh herbs, especially basil or flat-leaf parsley, stirred in right before serving keep the dish tasting bright. Whole wheat pasta adds a nuttier flavor and slightly more chew, which holds up better against bold meat than regular white pasta does.
11. Fruit Salad
Fruit salad might not be the first thing you think of next to grilled beef, however the sweetness and acidity of fresh fruit do a genuinely good job of refreshing the palate between bites of rich, charred tri tip.
It also rounds out the table for guests who want something light.
Seasonal fruit is non-negotiable here. Summer stone fruits like peaches, cherries, and nectarines work especially well, since their natural sweetness is at its peak during prime BBQ season.
Watermelon cubes add crunch and hydration on a hot day.
A few tips that make fruit salad worth serving at a tri tip dinner:
- Cut into uniform pieces: Bite-sized cubes and slices make the salad easier to eat alongside other dishes on a plate.
- Add a touch of sweetness: A drizzle of honey or agave nectar draws out juice from the fruit and ties the flavors together.
- Use a light dressing: Fresh lime juice, a pinch of salt, and torn mint leaves make a simple dressing that brightens everything. Our guide to salad dressings has citrus-forward options that work just as well on fruit as on greens.
Toasted coconut flakes or chopped pistachios scattered on top add a satisfying crunch that keeps the salad from feeling too simple.
12. Rice Pilaf
Rice pilaf is the most understated side on this list, and it earns its place by soaking up the juices from sliced tri tip better than almost anything else. A well-made pilaf is fluffy, lightly toasted, and aromatic without overpowering the beef.
The technique is straightforward: toast the dry rice in butter over medium heat for 2 to 3 minutes before adding liquid. That brief toasting step builds a nutty baseline flavor that plain steamed rice never achieves.
Use chicken or beef broth instead of water at a 1:1.5 rice-to-liquid ratio.
A few steps that consistently improve rice pilaf:
- Soak the rice first: Rinse and soak long-grain rice in cold water for 30 minutes before cooking to remove surface starch and prevent clumping.
- Use broth, not water: Even a low-sodium chicken broth adds a savory depth that makes the pilaf feel like a composed dish rather than a filler.
- Toast the almonds separately: Heat slivered almonds in a dry pan for 2 to 3 minutes until golden. Add them at the end so they stay crunchy.
- Finish with fresh herbs: Chopped flat-leaf parsley or fresh mint stirred in right before serving adds a clean, bright note that cuts through the richness of the beef.
Golden raisins stirred in during the last 5 minutes of cooking add occasional bursts of sweetness that contrast nicely with the savory meat.
You can find more vegetable-forward accompaniments in our sides that pair well with leg of lamb, many of which translate directly to a tri tip spread.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
