Tri-tip for a simply special dinner

This tri-tip is a staple summer dinner in my house. Definitely my "go-to" meal for entertaining friends and family. It's simple and impressive. The simple things are always the most impressive, right? This rub recipe is spicy with a hint of brown sugar for sweetness, which also helps creates a great crust on the tri tip.

I serve the tri tip with corn and black bean salad (to follow) with some good bread toasted on the grill.

3-Pepper Rub

2 tablespoons black pepper

1⁄2 tablespoon cayenne

1⁄2 tablespoon white pepper

11⁄2 tablespoons kosher salt

1 tablespoon brown sugar

1⁄2 tablespoon oregano

1 tri-tip roast

Mix all ingredients in a jar that can be sealed in a pantry. Rub the tri-tip roast on both sides with about half of the rub on each side. Allow the tri tip to sit at room temperature for at least 30 minutes before cooking on the grill.

Insert a thermometer into the thickest part of the steak. Cook until the roast reaches an internal temperature of 145 (medium-rare) or 160 (medium).

Allow the roast to sit for about 20-30 minutes before slicing to allow the juices to redistribute in the meat. I only cut as much as I think will be used, so the rest does not sit and dry out. This is also good reheated in a salad or sandwich the next day.

A friend of mine made corn and black bean salad for me once. I think it was from a Rachael Ray cookbook, but I couldn't remember what all was in it. So I made up my own recipe with as much as I could remember. This salad is so simple and one of my favorite side dishes. Very flavorful and addicting. Try roasting some corn on the grill and using it instead of frozen corn.

Corn and Black Bean Salad

2 tablespoons butter

1 teaspoon garlic powder

1⁄2 red onion, diced

1 jalapeno, finely diced

1- 11 ounce package frozen corn (or fresh off the grill)

1 - 15 ounce can of black beans, rinsed

1⁄2 cup chicken broth

1 lime, juiced

1⁄2 bunch of cilantro, roughly chopped

1 teaspoon cumin

salt and pepper

Heat saute pan over medium-low heat. Saute onion and jalapeno in butter, until onion is translucent. Bump the heat up to medium-high heat and add frozen corn and cook 5 minutes, until corn is thawed (if using grilled corn just saute until heated). Add black beans and saute for 3 minutes. Stir in chicken broth and garlic powder, reduce heat and simmer until the broth is all absorbed. Remove from heat and stir in lime juice, cumin, cilantro, salt and pepper.

• Amanda Skiba of Dayton is a single mom of a preschooler working full-time as a paralegal in Carson City. She's passionate about cooking and posts her favorite recipes at asweetbean.wordpress

.com/