Tri-Tip Steak Salad

Tri-Tip Steak Salad

Tri-Tip Steak Salad


Course: Main Course

Prep Time: 25 min

Total Time: 25 min

Serves: 6


  • 1 pound tri-tip steak
  • Freshly cracked pepper and seasoned salt
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 12 teaspoon minced garlic
  • 12 teaspoon onion powder
  • 6-8 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1 large red bell pepper chopped
  • 4-5 green onions chopped (optional)
  • 13 cup dried cherries or dried cranberries
  • 13 cup sliced and toasted almonds
  • 13 cup feta cheese
  • 13 cup avocado oil
  • 1 large lemon (3 tablespoons lemon juice 2 teaspoons zest)
  • 1 large lime (2 and 1/2 tablespoons lime juice)
  • 1 teaspoon onion powder
  • 1 and 1/2 tablespoons white wine vinegar
  • 12 tablespoon honey
  • 1 cup lightly packed cilantro
  • 12 teaspoon spicy brown mustard
  • pinch of red pepper flakes


  1. Rub and knead cracked pepper and seasoned salt into the steak or chicken.
  2. In a small bowl, whisk together the soy sauce, olive oil, minced garlic, and onion powder.
  3. Place the steak in a plastic sealable bag and pour the marinade over. Rub the marinade through the bag into the meat.
  4. Place in the fridge for at least 2-3 hours (the longer you marinate, the better the meat tastes (and the moister tri-tip steak will be)! I like to do it for 6-8 hours). Flip the marinating meat on the other side halfway through the marinading period.
  5. Grill or cook the steak on a grill or over the stovetop. I use this chart to judge exactly how long to grill the steak for according to our desired doneness:
  6. Wash and thoroughly dry the lettuce. Chop all the lettuce into smaller pieces. Halve the cherry tomatoes. Chop the red bell pepper. Chop the green onions.
  7. When ready to serve, toss the lettuce and tomatoes with the Lemon-Cilantro dressing. Stir in the dried cherries, sliced and toasted almonds, chopped green onions, and feta cheese. All ingredients best combined right before eating.
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