Grilled Tri-Tip Salad with Miso-Tahini-Sumac Dressing

You all know I love a good cooking challenge so when New York Beef council invited me to create a recipe with a mystery cut of beef I couldn’t resist. Surprise, they sent me a beautiful, aged tri-tip roast. It’s a great cut that I haven’t worked with in a long time. I decided to keep it simple enough to focus on the beefy flavor and texture of the cut. I seasoned the roast liberally with a homemade rub, marinated it and grilled it, then I paired it with an umami flavor bomb in the form of miso-tahini dressing with a bright touch of sumac, and a fresh, vibrant salad. It came together even better than I imagined, and I’ll be making this on repeat all summer long. 

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Grilled Tri-Tip Salad with Miso Tahini Sumac Dressing

Yield: 6

Author: Taffy Elrod

Grill a tri-tip until it has a smoky crust and tender, juicy interior, make a batch of dressing and set up a build-your-own steak salad station. Serve fresh pita breads warmed on the grill for the folks who like their salads in wrap form, then sit back and enjoy a stress-free dinner that has something for everyone.

Ingredients

Tri-Tip

• 2-pound Tri-tip roast
• 2-3 Tbsp. dry-rub (recipe below)
• 2 Tbsp. olive oil
• 2 Tbsp. red wine vinegar

Dry Rub

• 2 tsp coarse sea salt or kosher salt
• 2 tsp. ground sumac
• 2 tsp. dry oregano
• 2 tsp. granulated garlic
• 1 tsp. granulated onion
• 1 tsp. sweet paprika
• 1 tsp. red pepper flake
• 1 tsp. coarse ground black pepper
• 1/4 tsp. chipotle powder or smoked paprika
• 1/4 tsp. bay leaf powder

Miso Tahini Sumac Dressing

• 1/2 cup (4 oz.) sesame tahini, at room temperature
• 2 Tbsp. miso paste
• 2 Tbsp. red wine vinegar
• 1 Tbsp. pure maple syrup
• 2 cloves garlic
• 1 tsp. strong mustard
• 1/4 tsp. salt
• 1/2 cup water, plus more as needed
• 1-2 tsp. ground sumac, plus more for garnish.

Salad

• 6 cups salad greens, washed and dried
• 1 cup snow pea shoots or sunflower sprouts, washed and dried
• 2 ripe avocados, peeled and sliced
• 3 cups vegetables such as diced cucumber, sliced red bell pepper, grated carrot, sliced red onion, grilled, cubed sweet potato, or cherry tomatoes.
• Six pita breads warmed on the grill (optional)

Instructions

Prepare dry rub and Tri-tip

1. Combine all the dry rub ingredients in a small container and shake until well mixed.
2. Season the tri-tip generously with the dry rub, being sure to coat every surface well. Place the seasoned roast in a container or on a tray and drizzle over 2 Tbsp. olive oil, and 2 Tbsp. red wine, rubbing them into the roast. Cover or wrap tightly and chill in the refrigerator at least six hours up to 24 hours. Tri-Tip Roast (beefitswhatsfordinner.com)

Make Miso Tahini Dressing

1. Combine the tahini, miso, paste, red wine vinegar, maple syrup, garlic, and mustard in a blender and blend until well mixed.
2. With the blender running on low speed slowly pour in 1/2 cup water, blending until the dressing is smooth and emulsified. Add the salt and sumac and blend to combine.
3. If the dressing is very thick, add more water one tablespoon at a time until it reaches a creamy, pourable consistency.
4. Transfer dressing to an airtight container and chill in the refrigerator at least one hour to allow flavors to marry.

Grill the Tri-tip and serve the salad

1. Prepare the grill and bring the heat to approximately 350 degrees.
2. Grill the prepared tri-tip roast on the heated grill. Grill long enough on the first side to build a good color. Flip the roast only once or twice, grilling until the internal temperature reaches medium – 140F, which will take about 30 minutes, depending on the grill and the size and shape of the roast. Use an instant read thermometer to ensure the roast has reached 140F at the thickest part. When the tri-tip is cooked remove it to a cutting board or platter to rest at least 10 minutes, the temperature will continue to rise to 145F. Grilling Basics (beefitswhatsfordinner.com)
3. Determine which way the grain is running on the tri-tip, because of its shape it will have two different directions on either end of the cut.
4. Slice the rested tri-tip as thin as possible against the grain.
5. Arrange the sliced beef on a platter, set out all the salad ingredients and miso-tahini dressing and warm the pita bread over the grill if still using.
6. Allow everyone to make their own salad and enjoy.

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Post Sponsored by New York Beef Council New York Beef Council (nybeef.org)