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Grilled tri-tip salad Recipe

American · Main course · 45 min total

A hearty main-course salad featuring thinly sliced grilled tri-tip steak over crisp greens with a tangy balsamic vinaigrette.

Ingredients

• 1.5 lbs tri-tip steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 8 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1/4 cup sliced red onion
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. Rub tri-tip with 2 tbsp olive oil, then season with salt, pepper, and garlic powder.
3. Grill steak for 12-15 minutes per side for medium-rare (internal temp 135°F). Let rest 10 minutes.
4. While steak rests, whisk together balsamic vinegar, 1/2 cup olive oil, Dijon, and honey to make vinaigrette.
5. In a large bowl, combine greens, tomatoes, blue cheese, and red onion.
6. Slice tri-tip thinly against the grain.
7. Toss salad with vinaigrette, top with sliced steak, and serve immediately.

Tips

• For best results, let steak come to room temperature before grilling.
• You can substitute gorgonzola or feta for blue cheese.
• Leftover steak can be stored separately and added to salad just before serving.

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