Grilled Tri-Tip with Summer Salsa - Recipes from Bill Bailey's Kitchen

Ingredients

• 1 3-lb Bill Bailey's Santa Maria Style Tri-Tip Roast
• 4 ears fresh corn, shucked
• 3 Tbs red wine vinegar
• 1 tsp Dijon mustard
• 1/3 C extra-virgin olive oil
• 1 pt cherry tomatoes, halved
• 1/4 C loosely packed fresh basil leaves, coarsely chopped
• 2 ripe avocados, diced
• 1 small red onion, cut into thin strips
• salt and freshly ground pepper, to taste