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

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    40 min.

  • Marinating Time

    1 h

  • Grilling Time

    23 to 30 min.


the Ingredients

20151023095351 Row Redmeat 36


  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 tablespoon ground cumin
  • Completed step 1 tablespoon paprika
  • Completed step 2 teaspoons kosher salt
  • Completed step 1 teaspoon ground allspice
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step 1 tri-tip roast (also called triangular roast) or boneless strip loin roast, about 910 grams and 4 to 5 centimetres thick, well trimmed


  • Completed step 2 tablespoons balsamic vinegar
  • Completed step 6 tablespoons extra-virgin olive oil
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 1 small head of radicchio, torn into bite-sized pieces
  • Completed step ½ large head of butter lettuce, torn into bite-sized pieces
  • Completed step 2 large pears, such as Bosc, peeled (if desired), cut lengthwise into slices about 0.5 centimetre thick
  • Completed step 85 grams coarsely crumbled blue cheese, such as Maytag (about 75 grams)
  • Completed step 70 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. 
  • 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.

Let's Gear Up

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