Tri Tip Salad Recipe
Sweet baby greens, Bleu cheese crumbles, sun dried tomatoes, red onions, yellow peppers, cherry tomatoes, tossed with our house made Bloody Mary dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tri Tip Salad - Ingredients
Method
Tri Tip Salad - Directions
Trim and pat dry tri-tip
Remove any visible fat from the tri-tip and pat dry with paper towels.
Make the spice rub
In a small bowl, whisk together olive oil (for rub), kosher salt, black pepper, garlic powder, smoked paprika, and fresh rosemary.
Apply rub and rest
Rub the spice mixture all over the tri-tip until evenly coated. Let stand at room temperature for 15–30 minutes.
Make Bloody Mary dressing
In a medium bowl, whisk together tomato juice, fresh lemon juice, horseradish, Worcestershire, hot sauce, celery salt, garlic powder, and onion powder. Slowly whisk in olive oil until emulsified. Stir in vodka if using. Season to taste with salt and pepper.
Preheat grill
Preheat grill to high heat and oil the grates lightly.
Sear and cook tri-tip
Sear the tri-tip on the hot grill 3–4 minutes per side. Move to indirect heat and cook to an internal temperature of 125–130°F (52–54°C) for rare to medium-rare, about 8–12 more minutes depending on thickness. Remove from heat and rest 10 minutes.
Slice tri-tip
Slice the rested tri-tip thinly against the grain.
Prepare salad base
In a large bowl, combine sweet baby greens, red onion, yellow bell pepper, cherry tomatoes, and sun-dried tomatoes.
Dress greens
Pour about half of the Bloody Mary dressing over greens and toss to coat lightly.
Assemble and serve
Divide greens onto plates, top with sliced tri-tip, bleu cheese crumbles, and extra cherry tomatoes. Drizzle with more dressing to taste and serve.