tri-tip roast (also called triangular roast) or boneless strip loin roast, about 910 grams and 4 to 5 centimetres thick, well trimmed
extra-virgin olive oil
freshly ground black pepper
small head of radicchio, torn into bite-sized pieces
large head of butter lettuce, torn into bite-sized pieces
large pears, such as Bosc, peeled (if desired), cut lengthwise into slices about 0.5 centimetre thick
coarsely crumbled blue cheese, such as Maytag (about 75 grams)
whole almonds (with skin), toasted or hazelnuts (toasted and skinned), roughly chopped
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.
Related Grill Skills
Know Your Cuts
Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
Brush the cooking grates clean. Grill the roast over direct heat, with the lid closed, until well marked on both sides, 8 to 10 minutes, turning once. Move the roast over indirect medium heat and continue cooking 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.
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.
Divide the salad between four serving plates. Top each salad with pear slices, blue cheese and almonds. Drizzle the remaining dressing over each salad. Serve immediately with the tri-tip slices.