Tri Tip Salad Recipe

Marinate the tri‑tip

Pat the tri‑tip dry with paper towels. In a small bowl whisk together 2 tbs olive oil, soy sauce (or Worcestershire), minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the mixture over the entire surface of the tri‑tip. Cover and refrigerate for at least 30 minutes and up to 4 hours (bring to room temperature for 20–30 minutes before cooking).

Sear and roast

Preheat oven to 400°F (200°C). Heat a large oven‑safe skillet (cast iron preferred) over medium‑high heat and add 1 tbs olive oil. When shimmering, sear the tri‑tip 2–3 minutes per side until a deep brown crust forms (sear the edges briefly as well). Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125°F–130°F (52°C–54°C) for medium‑rare, about 12–18 minutes depending on thickness. For medium, roast to 135°F–140°F (57°C–60°C). Remove from oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes (temperature will rise ~5–10°F).

Slice the tri‑tip

After resting, identify the grain of the meat and slice thinly across the grain into 1/8–1/4 inch (3–6 mm) slices. Keep warm or let cool slightly if serving at room temperature on the salad.

Prepare vegetables while the meat rests. Core and quarter the tomatoes, then slice each quarter into 2–3 wedges (or dice if preferred). Peel and julienne or coarsely grate the carrots. Trim ends of the cucumber, halve lengthwise and slice into 1/4‑inch half‑moons; if seeds are large, scoop them out first. Thinly slice or shred the red cabbage into fine ribbons. If using mixed greens, place them in a large bowl and toss lightly to fluff. Chop parsley if using.

Combine the prepared tomatoes, carrots, cucumber, red cabbage and mixed greens in a large salad bowl or arrange on a platter. Hold the salad lightly dressed until the vinaigrette is ready.

In a small bowl or jar combine 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, minced shallot and 1 minced garlic clove. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Slowly whisk in 6 tbs extra‑virgin olive oil until emulsified (or put lid on jar and shake vigorously). Taste and adjust acidity with 1 tsp red wine vinegar or additional balsamic if needed; adjust salt and pepper to taste. If the dressing seems thick, add 1–2 tbs water to thin.

Dress the salad: drizzle about 2–3 tbs of the vinaigrette over the vegetables and greens and toss gently to coat. Reserve additional vinaigrette for those who want more.

Arrange sliced tri‑tip over the dressed salad. Sprinkle chopped parsley and optional crumbled feta or shaved Parmesan over the top. Finish with a light grind of black pepper and extra drizzle of olive oil if desired.

Serve immediately while the tri‑tip is still slightly warm, or allow meat to come to room temperature for a room‑temperature salad. Offer remaining vinaigrette at the table.