Delicious tri tip salad recipe with tomatoes and asparagus. The best salad idea for when you have a little leftovers.
Grilled tri tip has become one of our go to Sunday dinners. This bad boy gets its own dry rub and is cooked over the grill with perfection. Paired with grilled asparagus and you have a meal fit for a king.
The leftovers get put away for work the next day but we usually have just enough left over for another meal of tri tip salad. And if this isn’t something you’ve tried yet, then put it on your next grocery list because salads don’t get any better than this.
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This may be a meal made from leftovers but don’t worry, we’ll cover in detail how to get the perfect grilled tri tip.
Pro tip- Grill the tri tip on your day off with grilled asparagus and potatoes. Tri tip makes the perfect leftovers to take to work and you’ll have all your ingredients ready for a tri tip salad the next day.
This recipe does need time with the dry rub, so keep that in mind when planning your meal.
TRI TIP SALAD RECIPE
Ingredients
- Tri tip + olive oil
- Mixed salad greens
- Grilled asparagus
- Red onions
- Cherry tomoatoes
- Avocado
- Garlic Expressions Vinaigrette dressing or balsamic
DRY RUB FOR 2LB TRI TIP
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 3 tsp. salt
- 3 tsp. paprika
- 2 tsp. dried oregano
- 2 tsp. black pepper
- 1 tsp. brown sugar
- 1 tsp. cumin
Combined dry rub ingredients together and rub onto 2lb tri tip. Set into refrigerator and marinate at least 3 hours.
GRILLED TRI TIP
Take tri tip out of the refrigerator one hour before grilling. Allow to come to room temperature.
Preheat grill on high heat. Place tri tip on preheated grill and add about 1 TBS to the top of the tri tip. Sear on each side approximately 5-7 minutes over direct heat.
After the sear, move tri tip to indirect heat. Continue to cook at 400° for an additional 20-25 minutes. You’ll want the meat to reach 133-135° at its thickest part. Note- The meat will continue to rise a degree or two after it is taken off the grill.
Remove from grill and cover with tin foil. Allow to rest 15 minutes before slicing.
GRILL THE ASPARAGUS
While the tri tip rests, grill the asparagus. Our favorite way to grill asparagus is by washing, cutting off the ends and placing on tin foil. Drizzle with a bit of olive oil then add a squeeze of lemon juice and a sprinkle of parmesan cheese. Wrap in tin foil and grill until tender.
Cook approximately 10 minutes and check for doneness. You’ll want the asparagus tender with a bit of crunch.
ASSEMBLE THE SALAD
Now that the hard part is done we can start to assemble the salad. In a large bowl add mixed greens, red onions, chopped grilled asparagus, cherry tomatoes and avocado slices. Top with a generous helping of diced grilled tri tip. Enjoy with Garlic Expressions Vinaigrette salad dressing.
WARM OR COLD TRI TIP
You can enjoy this tri tip salad with either warm or chilled tri tip. If using leftover tri tip from the day before, personally I wouldn’t reheat that in any way. It tastes just as delicious with chilled tri tip and is perfect for a summer salad.
This tri tip salad is a quick and easy meal if you’re using leftovers. It’s packed full of flavor and with the tri tip it makes a complete and filling meal.
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Tri Tip Salad Recipe
Ingredients
- 16 oz tri tip
- 16 oz mixed salad greens
- ½ pound asparagus
- ½ red onion
- 10 oz cherry tomatoes
- 1 avocado
- vinaigrette salad dressing
Tri Tip Rub For 1lb Tri Tip (double recipe if cooking a 2lb Tri Tip)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 ½ tsp. salt
- 1 ½ tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. black pepper
- ½ tsp. brown sugar
- ½ tsp. cumin
Instructions
Grilled Tri Tip
- Combined dry rub ingredients together and rub onto 2lb tri tip. Set into refrigerator and marinate at least 3 hours.
- Take tri tip out of the refrigerator one hour before grilling. Allow to come to room temperature.
- Preheat grill on high heat. Place tri tip on preheated grill and add about 1 TBS to the top of the tri tip. Sear on each side approximately 5-7 minutes over direct heat.
- After the sear, move tri tip to indirect heat. Continue to cook at 400° for an additional 20-25 minutes. You'll want the meat to reach 133-135° at its thickest part.
- Remove from grill and cover with tin foil. Allow to rest 15 minutes before slicing.
Grilled Asparagus
- While the tri tip rests, grill the asparagus. Our favorite way to grill asparagus is by washing, cutting off the ends and place on tin foil. Drizzle with a bit of olive oil then add a squeeze of lemon juice and a sprinkle of parmesan cheese. Wrap in tin foil and grill until
- Cook approximately 10 minutes and check for doneness. You'll want the asparagus tender with a bit of crunch.
Assemble The Salad
- In a large bowl add mixed greens, red onions, chopped grilled asparagus, cherry tomatoes and avocado.
- Top with a generous helping of diced grilled tri tip. Enjoy with Garlic Expressions Vinaigrette salad dressing.
Notes
Nutrition
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