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Grilled Beef Tri-Tip Salad with Balsamic Dressing

Craving a hearty salad? Beef Tri-Tip Roast is marinated in a tangy balsamic vinaigrette and cooked on the grill. Paired with greens and other colorful vegetables for the perfect plate.

Grilled Beef Tri-Tip Salad with Balsamic Dressing

Cook Time: 50 Minutes

Servings: 8

Ingredients: 10

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Ingredients

Marinade and Dressing:

Salad:

Preparation

  1. Step 1

    Combine vinaigrette and mustard ingredients in small bowl. Place beef Tri-Tip Roast and 1/2 cup marinade to food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Stir in honey to remaining 1/4 cup marinade. Cover and refrigerate until ready to use.

  2. Step 2

    Remove roast from marinade; discard marinade. Pat dry with paper towel. Prepare gas grill for indirect cooking by lighting two thirds to one half your grill, leaving remainder off. When grill is hot (10 to 15 minutes), place roast directly above flames. Cover and sear all sides of roast, approximately 8 minutes each. Move roast to unlit area on grid. Cover and cook 14 to 16 minutes until medium rare (135°F) to medium (150°F) doneness, turning occasionally. Let stand 5 to 10 minutes. (Temperature will continue to rise about 5°F to 10°F to reach 145°F for medium rare; 160°F for medium.

  3. Step 3

    Combine arugula, tomatoes, corn, onions and feta in large bowl; toss gently. Place on large platter. Carve roast against the grain into 1/4-inch slices; season with salt, as desired. Top salad with steak. Drizzle with reserved dressing and pepper, as desired.

Nutrition Information

261 Calories

0 %*

1.3g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

1.7 mg IRON

0 %DV

4.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 261 Calories; 115.2 Calories from fat; 12.8g Total Fat (1.3 g Saturated Fat; 0.2 g Trans Fat; 0.1 g Polyunsaturated Fat; 0.1 g Monounsaturated Fat;) 74 mg Cholesterol; 428 mg Sodium; 7.6 g Total Carbohydrate; 0.8 g Dietary Fiber; 25.1 g Protein; 1.7 mg Iron; 402 mg Potassium; 6.1 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.1 mg Zinc; 23.5 mcg Selenium; 88.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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