Tri Tip Salad

A steak salad made with leftover tri tip on a white counter.

5 from 2 votes

Tender slices of grilled tri-tip top off an assortment of crisp salad greens, blue cheese and garden vegetables. The salad is finished off with a tangy white balsamic vinaigrette

Prep Time20

Total Time20

Course: Main Dish

Cuisine: American

Keyword: leftover steak salad, Tri-Tip Salad

Servings: servings

Author: Pat Nyswonger

Ingredients

5 cups mixed salad greens
¼ medium red onion thinly sliced
½ English cucumber thinly sliced
4 radishes sliced
3 ounces blue cheese crumbled
2 roasted beets
12 ounces cooked tri-tip roast

For the Salad Dressing:

1 teaspoon Dijon mustard
2 garlic cloves grated
¼ cup white balsamic vinegar
½ cup olive oil

Instructions

For the Salad:

Rinse the salad greens under cold water and spin dry, then tear into pieces and add to a large salad bowl. Toss to combine.
Divide the tossed greens to each of 2 dinner plates and arrange equal portions of the cucumber, radishes, blue cheese, and beets on each plate.
Slice the tri-tip as thinly as possible and place about 6 ounces on each salad.

For the Salad Dressing:

Add all the ingredients to a small pitcher and whisk to combine. Alternatively, add the ingredients to a Mason or jelly jar and shake to combine.

Notes

You won’t use all of the salad dressing. Store the extra in a lidded jar in the refrigerator for up to 2 weeks.

Skip tender greens like Spring mix. Choose crisp, hearty greens instead. Romaine, spinach, baby kale, radicchio, or arugula all work well. They hold up better under the weight of the beef.

Cheese swaps welcome. We love Maytag blue cheese or Gorgonzola, but you can try smoky Gouda or creamy goat cheese if that’s more your style.

Nutrition