logo
Subscribe
logo
Striped blue rimmed bowl with greens and tri tip with a fork, magazines shown in the background.

Backyard BBQ Steak Salad

tomatoes, blue cheese, little gems

STARS

Tri-tip steak is marinated then grilled to medium-rare perfection. Slices are set over a salad made with tender little gems lettuces, chunks of ripe tomato, and a crumble of tangy blue cheese. Crispy fried onions gets sprinkled over the top for a bit of crunch.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  1 hour and 30 minutes
Ingredients

For the BBQ Vinaigrette:

  • 4 tablespoons BBQ Sauce
  • 1 tablespoon Red Wine Vinegar
  • 1 tablespoon Light Amber Honey
  • 1/3 cup Canola Oil Blend
  • 1/4 teaspoon Kosher Salt

For the Tri-Tip:

  • 1 pound Defatted Tri-Tip Steak
  • 1 teaspoon Canola Oil Blend
  • 2 cloves Peeled Garlic
  • 1 teaspoon Thyme
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper

For the Roasted Divina Tomatoes:

  • 1 cup Pre-Roasted Divina Tomatoes

Other components:

  • 1 cup Crumbled Blue Cheese
  • 2 tablespoons Fried Shallots
  • 6 cups Diced Little Gem Lettuce
  • 1 cup BBQ Vinaigrette
  • 1 cup Sliced BBQ Tri-Tip
Directions
1
Start by preparing the BBQ vinaigrette. Blend together the BBQ sauce, red wine vinegar, honey and salt. Gradually drizzle in the canola oil while blending to fully incorporate. Reserve this for later.
2
Prepare the Sous Vide Tri-Tip. Place the tri-tip, canola oil, garlic, thyme, salt, and pepper into a vacuum seal bag. Seal and cook in a water bath at 55°C (131°F) for 3 hours.
3
Once the sous vide tri-tip is ready, remove from the bag and combine with 5 tablespoons of the BBQ sauce. Preheat your grill, then grill the tri-tip on both sides until charred to your liking.
4
If you do not have sous vide equipment, place the tri-tip on a rack in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 55°C (131°F) for medium-rare. Check the temperature of the meat by inserting a meat thermometer into the thickest part of the tri-tip.
5
Slice the grilled tri-tip against the grain as thinly as possible and set aside.
6
Quarter the pre-roasted Divina tomatoes.
7
To assemble the salad, layer the diced lettuce, tomatoes, crumbled blue cheese, and sliced BBQ tri-tip on a serving dish. Drizzle over the BBQ vinaigrette, then top with fried shallots. Serve immediately.

Backyard BBQ Steak Salad

tomatoes, blue cheese, little gems

STARS

Tri-tip steak is marinated then grilled to medium-rare perfection. Slices are set over a salad made with tender little gems lettuces, chunks of ripe tomato, and a crumble of tangy blue cheese. Crispy fried onions gets sprinkled over the top for a bit of crunch.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  1 hour and 30 minutes
Servings:  4

Ingredients

For the BBQ Vinaigrette:

  • 4 tablespoons BBQ Sauce
  • 1 tablespoon Red Wine Vinegar
  • 1 tablespoon Light Amber Honey
  • 1/3 cup Canola Oil Blend
  • 1/4 teaspoon Kosher Salt

For the Tri-Tip:

  • 1 pound Defatted Tri-Tip Steak
  • 1 teaspoon Canola Oil Blend
  • 2 cloves Peeled Garlic
  • 1 teaspoon Thyme
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper

For the Roasted Divina Tomatoes:

  • 1 cup Pre-Roasted Divina Tomatoes

Other components:

  • 1 cup Crumbled Blue Cheese
  • 2 tablespoons Fried Shallots
  • 6 cups Diced Little Gem Lettuce
  • 1 cup BBQ Vinaigrette
  • 1 cup Sliced BBQ Tri-Tip

Directions

1
Start by preparing the BBQ vinaigrette. Blend together the BBQ sauce, red wine vinegar, honey and salt. Gradually drizzle in the canola oil while blending to fully incorporate. Reserve this for later.
2
Prepare the Sous Vide Tri-Tip. Place the tri-tip, canola oil, garlic, thyme, salt, and pepper into a vacuum seal bag. Seal and cook in a water bath at 55°C (131°F) for 3 hours.
3
Once the sous vide tri-tip is ready, remove from the bag and combine with 5 tablespoons of the BBQ sauce. Preheat your grill, then grill the tri-tip on both sides until charred to your liking.
4
If you do not have sous vide equipment, place the tri-tip on a rack in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 55°C (131°F) for medium-rare. Check the temperature of the meat by inserting a meat thermometer into the thickest part of the tri-tip.
5
Slice the grilled tri-tip against the grain as thinly as possible and set aside.
6
Quarter the pre-roasted Divina tomatoes.
7
To assemble the salad, layer the diced lettuce, tomatoes, crumbled blue cheese, and sliced BBQ tri-tip on a serving dish. Drizzle over the BBQ vinaigrette, then top with fried shallots. Serve immediately.