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5 from 1 vote

Tri Tip Salad with Bloody Mary Salsa

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 servings
Calories: 131kcal


  • 1 - 2 lb tri tip roast
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • ¼ tsp. cayenne
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • Salad:
  • ½ red onion cut into ¼ inch dice
  • 1 pint baby heirloom tomatoes halved or 2 cups chopped large tomatoes
  • 1 cup sliced celery
  • ½ cup manzanilla olives sliced
  • 3 Tbsp. sherry vinegar
  • 1 Tbsp. worcestershire sauce
  • 2 tsp. prepared horseradish
  • 1 tsp. tabasco
  • 1 Tbsp. olive brine
  • ¼ cup olive oil
  • 2 heads romaine lettuce washed, spun and torn into 2 inch pieces


  • In a small bowl, combine the salt, pepper, paprika, cayenne, garlic and onion powder. Stir to combine. Rub over the tri tip and let sit at room temperature for 30 minutes.
  • In a medium bowl, combine the onion with the sherry vinegar. Let sit for 10 minutes. Add the worcestershire sauce, prepared horseradish, tabasco and olive brine. Stir to combine. Whisk in the olive oil. taste and season with salt and pepper. Add the tomatoes and celery and toss.
  • Pre heat one side of the grill to high heat. Sear the tri tip on each side - about 5 minutes per side. Reduce the heat to medium and close the lid. Let the tri tip cook for about 25 - 35 minutes or until the internal temperature is 130 degrees for medium rare - the temperature will rise after you remove the tri tip from the grill! After removing the tri tip let it rest on a cutting board for 15 minutes. Slice.
  • For the salad, place the romaine on a large serving platter. Spoon half of the tomato salsa mixture on top. Top with the tip tip and garnish with the remaining salsa.


This is also really good garnished with some crumbled blue cheese!


Calories: 131kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 638mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2080IU | Vitamin C: 13.9mg | Calcium: 34mg | Iron: 0.9mg