Oct 12, 2012

Spiced Tri-Tip Roast with Pear, Radicchio, and Blue Cheese SaladRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

YouTube Video
Serves: 4 // Prep time: 40 minutes | Marinating time: 1 hour | Grilling time: 23 to 30 minutes

Grocery List

Fresh Produce

  • .5 head butter lettuce
  • 1 lemons
  • 2 pears, such as Bosc
  • 1 head radicchio

Meat / Poultry / Seafood

  • 1 tri-tip roasts or boneless strip loin roasts, about 2 lb and 1-½" thick

Oil and Spices

  • .75 cups extra-virgin olive oil
  • 1.5 tsp freshly ground black pepper
  • 1 tsp ground allspice
  • 1 tbsp ground cumin
  • 1 tbsp kosher salt
  • 1 tbsp paprika


  • 2 tbsp balsamic vinegar


  • 4 oz blue cheese crumbles


  • .5 cups whole almonds with skin or ½ cup hazelnuts



  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon freshly ground black pepper

  • 1 tri-tip roast (also called triangular roast) or boneless strip loin roast, about 2 pounds and 1-½ to 2 inches thick, well trimmed


  • 2 tablespoons balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 small head radicchio, torn into bite-sized pieces (about 4 cups)
  • ½ large head butter lettuce, torn into bite-sized pieces (about 4 cups)
  • 2 large pears, such as Bosc, peeled (if desired), cut lengthwise into ¼-inch-thick slices
  • 3–4 ounces coarsely crumbled blue cheese, such as Maytag (¾ to 1 cup)
  • ½ cup whole almonds with skin, toasted and roughly chopped or ½ cup hazelnuts, toasted, skinned, and roughly chopped


  1. In a small bowl whisk the paste ingredients. Smear the paste evenly over all sides of the roast. Let the roast marinate at room temperature for 1 hour. 

  2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 

  3. Brush the cooking grates clean. Grill the roast over direct medium heat, with the lid closed as much as possible, until well marked on both sides, 8 to 10 minutes, turning once. Move the roast over indirect medium heat and continue to cook to your desired doneness, 15 to 20 minutes more for medium rare. Remove from the grill and let rest for 3 to 5 minutes. Cut the meat across the grain into very thin slices. 

  4. While the roast is cooking, make the salad: In a small bowl whisk the vinegar, oil, salt, and pepper. In a large bowl combine the radicchio and butter lettuce. Add half of the dressing and toss to coat. 

  5. Divide the salad among four plates. Top each salad with pear slices, blue cheese, and almonds. Drizzle the remaining dressing over each salad. Serve immediately with the meat alongside.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 15, 2013

Isaac O

Best steak I've done on my grill

The paste/rub complemented the juice filled tri-tip perfectly. My wife and I agreed, this is the best steak we've had off the grill, even better than Ribeyes!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jun 12, 2014

Steve R

Great Crust On The Tri-Tip

I followed the instructions for the tri-tip completely, and it came out great. I pounded it slightly to get it an even 1 1/2" all the way. The crust was black and herby, but not too much. Get a nice sear on it. My charcoal heat temperature was about 400-450. I modified the salad a bit, but still used a soft, butter lettuce with pears and candied pecans and a good, store-bought vinaigrette. Very nice!

Type of Griller


Would you recommend this recipe? YES

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Spiced Tri-Tip Roast with Pear, Radicchio, and Blue Cheese Salad