Ingredients
Equipment
Method
- Place tri-tip roast on a baking sheet and season generously on all sides with garlic salt and 1 1/2 tsp. black pepper, pressing seasoning gently into the meat.
- Cover with plastic wrap and refrigerate for at least 30 minutes to allow seasoning to penetrate and marinate.
- Remove tri-tip from refrigerator about 30 minutes before grilling to bring to room temperature.
- To prepare the vinaigrette: In a small mixing bowl, whisk together honey, Dijon mustard, 1/2 tsp. salt, 1/2 tsp. black pepper, and minced garlic until well combined.
- Add aged balsamic vinegar to the mixture and whisk to combine.
- Slowly drizzle in 3/4 cup extra virgin olive oil while whisking constantly until vinaigrette is emulsified and creamy. Set aside.
- Preheat outdoor gas grill to high heat (450°F), or arrange charcoal in a single layer and allow to become white-hot with flames subsiding.
- Once grill is extremely hot, carefully place seasoned tri-tip directly above the flame or hot coals.
- Sear for 5-7 minutes on the first side without moving, creating a deeply browned, flavorful crust.
- Using tongs, flip the tri-tip and sear for an additional 8 minutes until the other side is deeply browned.
- Move the tri-tip to indirect heat (away from direct flame or coals) and continue cooking for 15-20 minutes or until a meat thermometer inserted into the thickest part reads 130-135°F for medium-rare.
- Remove tri-tip from grill and place on a cutting board. Let rest for at least 10 minutes before slicing—this allows juices to redistribute throughout the meat.
- While meat rests, prepare salad components: combine sliced romaine lettuce, drained corn, sweet pepper rings, and sliced red onion in a large salad bowl.
- Slice the rested tri-tip thinly against the grain using a sharp knife, then gently cut larger slices into bite-sized pieces.
- Divide salad mixture among serving plates or place in a large serving bowl.
- Top salads with generous portions of sliced tri-tip.
- Sprinkle blue cheese crumbles over each salad.
- Drizzle with balsamic vinaigrette and serve immediately. Pass remaining vinaigrette on the side.
Nutrition
Notes
- Grain direction is everything — Tri-tip has two grain directions where the point meets the flat. Before slicing, identify both and cut each section accordingly. Slice with the wrong grain and the meat chews regardless of how well you cooked it.
- Temp the meat, don't guess — Use a thermometer. Pull at 130 to 135°F for medium-rare. Tri-tip overcooks fast past 140°F — there's no coming back from dry steak on a salad.
- Let it come to room temp — Pull the tri-tip from the fridge 30 minutes before it hits the grill. Cold meat takes longer to cook through, so the exterior overcooks while the center catches up.
- Emulsify the vinaigrette — Drizzle the olive oil in slowly while whisking constantly. A properly emulsified dressing coats every leaf and doesn't pool at the bottom of the bowl.
- Make the dressing ahead — The honey-balsamic vinaigrette keeps for up to 5 days in a sealed jar in the refrigerator. It separates as it sits — shake or whisk it back together before using.
- Slice to order — Don't cut the tri-tip until you're plating. It stays warmer longer whole, and the contrast between hot beef and cold lettuce is sharper when you assemble at the last minute.
- Grilled tri-tip steak salad holds up as a full meal on its own, but a few additions make it hit harder.
- Warm crusty bread — sourdough, a baguette, or garlic bread — is the right call for a table situation. Something to soak up the vinaigrette that settles to the bottom of the bowl.
- For a heartier plate, roasted potatoes or sweet potatoes on the side add substance without competing with the salad. Keep them simple — salt, olive oil, high heat.
- On wine: Sauvignon Blanc is clean and acidic enough to cut through the blue cheese. A Pinot Noir has the fruit and structure to sit alongside the balsamic without overpowering the beef. Add croutons right before serving if you want extra crunch.
- Slice leftover tri-tip and store it in an airtight container in the refrigerator for up to 4 days. Reheat briefly in a skillet over medium heat or serve it cold directly on the salad — both work.
- Store salad components separately. Romaine holds for 3 to 4 days; peppers, corn, and onion keep for up to 5 days. Don't dress the lettuce ahead — it wilts.
- The vinaigrette keeps for up to 5 days in a sealed jar in the refrigerator. It separates as it sits — that's normal. Shake or whisk it back together before using. Assemble each portion fresh when you're ready to eat.