Fabio Viviani's Honey Balsamic Tri-Tip, Fingerling Potato Salad, Charred Corn & Avocado



  • 1 ½ lb. Tri-tip, cleaned and portioned into 4 steaks
  • 3 ears of Yellow corn, roasted, kernels removed
  • 2 avocados, cubed
  • 2 Roma tomatoes, diced
  • 2 bunches Green Onion, sliced on the bias
  • 1 lb Fingerling potatoes, blanched and sliced in half on the bias
  • 2 Shallots, minced
  • ½ cup Mayo
  • ⅓ cup Dijon Mustard
  • 3 Tbsp Parsley, chopped
  • 3 Tbsp Oregano, chopped
  • Salt and Pepper
  • Olive Oil

BBQ Sauce:

  • 1 cup balsamic vinegar
  • ⅔ cup ketchup
  • ½ cup honey
  • 2 garlic clove, minced
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Rosemary, chopped
  • 1 Orange, zested and juiced
  • Salt and Pepper to taste

Preparation time: 1 Hour


  1. To start, combine all ingredients for the sauce together, bring to a boil, and reduce to a simmer. Cook until desired consistency is reached.
  2. Turn the grill to medium high fire and season the tri-tip with salt and pepper. Place on the grill and grill each side for 4-5 minutes for medium rare. Before flipping, baste with BBQ sauce, and once more before coming off the grill. Let rest for 2 minutes before cutting.
  3. Take next 4 ingredients [corn, avocado, tomatoes, green onion] and toss them together with salt, pepper and a touch of olive oil. Next, take the remaining ingredients and toss them together in a separate bowl.
  4. Place the potatoes on bottom, slice the meat and place on top in a row, then spoon avocado mix [Shallots, Mayo, Mustard, Parsley, Oregano, Salt & Pepper, Olive Oil] the opposite way of the beef.
Fabio Viviani Cooks Honey Balsamic Tri-Tip

Fabio's cookbook, "Fabio's Italian Kitchen," is available at For more information on the chef and to subscribe to his newsletter, "Fabio's Kitchen Academy," go to