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


  • 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 910 grams and 4 to 5 centimeters 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
  • ½ large head butter lettuce, torn into bite-sized pieces
  • 2 large pears, such as Bosc, peeled (if desired), cut lengthwise into slices about 6 millimeters thick
  • 85 grams coarsely crumbled blue cheese, such as Maytag (about 75 grams)
  • 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° 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.

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