Grilled Peach & Tri-Tip Summer Salad
Grilled Peach & Tri-Tip Summer Salad
4
45-60 minutes
Light, bright, and made to pair with premium Tri-Tip.
Ingredients
For The Tri-Tip
- Black Opal Wagyu Tri-Tip
- 2 Tsp Olive Oil
- 2 Tsp Kosher Salt
- 1 Tsp Black Pepper
- 1 Tsp Garlic Powder
- Optional: Splash Of Balsamic Vinegar For Resting
For The Salad
- 3–4 Ripe Peaches, Halved And Pitted
- ½ Small Red Onion, Thinly Sliced (can be pickled or raw)
- 5 oz Goat Cheese, Crumbled
- 5–6 Cups Mixed Greens
- 1 Cup Croutons
- 1 Tbsp Olive Oil (For Grilling Peaches)
- Optional Garnish: Fresh Basil Or Mint Leaves
For The Dressing
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Vinegar (Or Red Wine Vinegar)
- 1 Tsp Honey Or Maple Syrup
- 1 Tsp Dijon Mustard
- Salt and Pepper, to taste
Directions
Prep & Grill the Tri-Tip
Pat the tri-tip dry and rub with olive oil, salt, pepper, garlic powder, and smoked paprika.
Preheat grill to medium-high (or use a cast iron pan).
Sear the tri-tip 4–5 minutes per side, then move to indirect heat and continue cooking until internal temp reaches 130–135°F for medium-rare.
Rest the meat for 10–15 minutes, then slice thinly across the grain.
Grill The Peaches
While tri-tip is resting, brush peach halves lightly with olive oil.
Grill cut-side down over medium-high heat for 2–3 minutes, just until grill marks appear and peaches soften slightly. Remove and let cool slightly, then slice.
Make The Dressing
Whisk together olive oil, vinegar, honey, Dijon, salt, and pepper. Taste and adjust.
Assemble the Salad
In a large bowl or on a serving platter, layer mixed greens, croutons, sliced grilled peaches, red onions, and goat cheese.
Top with warm or room-temp tri-tip slices.
Drizzle with dressing and finish with fresh herbs if desired.