Grilled beef tri-tip salad with feta and vegetables

Grilled Beef Tri-Tip Salad

Add a little protein punch to your salad with some beef tri-tip on the grill.

Defrost a Back Forty Tri-Tip.

Marinade and Dressing

  • 1/2 cup balsamic vinaigrette
  • 1-1/2 tablespoons Dijon Mustard
  • 1 tablespoon honey

Salad

  • Spinach or Arugula
  • 1/4 cup of diced red onion
  • 1/4 cup of green peppers
  • 1/2 cup feta cheese crumbles
  • 1/4 cup ground black pepper
  1. Combine vinaigrette, honey, and mustard ingredients in a small bowl. Place beef Tri-Tip and 1/2 cup of marinade in a food-safe plastic bag; turn the bag to coat the meat. Close bag and marinate in refrigerator for 15 minutes to 2 hours. Cover and refrigerate remaining dressing until ready to use.
  2. Remove meat from the marinade and discard the marinade. Prepare gas grill for indirect cooking by lighting two thirds to one half of your grill, leaving the remainder off. When grill is hot (10-15 minutes), place tri-tip directly above flames. Sear all sides of the meat approximately 8 minutes each. Move the Tri-Tip to an unlit area on the grill. Cover and cook 14-16 minutes until medium rare (135 degrees) to medium (150 degrees) doneness, turning occasionally. Let stand 5-10 minutes. (Temperature will continue to rise about 5-10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)
  3. If you like cooked onions and peppers instead of raw, cut the onions and peppers and cook during this time.
  4. Combine arugula, spinach, tomatoes, onions, peppers, and feta in a large bowl; toss gently. Place on 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.

Recipe courtesy of (with a few changes based on what we like at our house) www.beefitswhatsfordinner.com

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