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Grilled Tri-Tip Steak Salad

Ingredients

1-2 lbs. tri-tip roast

2 tsp. Kinder’s Mild BBQ Rub

2 heads of romaine lettuce, washed and sliced

1/2 cup canned white corn, drained

1 cup mini peppers, de-seeded and sliced

1/2 cup red onion, thinly sliced

2 oz. blue cheese crumbles

4 tbsp. Kinder’s Cali Gold BBQ Sauce

6 tsp. balsamic vinaigrette

Instructions

Step 1

Place tri-tip on a baking sheet and sprinkle Kinder’s Mild BBQ Rub on all sides of the roast. Place in refrigerator for at least 30 minutes.

Step 2

Take meat out of the refrigerator about 30 minutes before grilling.

Step 3

Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low) heating areas.

Step 4

Place tri-tip directly above flame and grill for 5-7 minutes on first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.

Step 5

Remove from direct heat and place meat on indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from grill and let rest for at least 10 minutes before slicing thinly against the grain.

Step 6

In a small bowl, mix together Kinder’s Cali Gold BBQ Sauce and balsamic vinaigrette. Set aside.

Step 7

In a large mixing bowl, mix the lettuce, corn, peppers, red onion and blue cheese. Scoop the lettuce mixture into a serving dish and place a generous portion of tri-tip on top of the lettuce mixture. Drizzle with vinaigrette and Enjoy!

Notes:
Featured products

Mild BBQ Sauce

Cali Gold BBQ Sauce

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