Today I’m sharing my favorite way to eat a salad. This Tri-Tip Salad is made up of red bell peppers, blue cheese crumbles, crispy fried bacon, red onions, green leaf lettuce, beefsteak tomatoes, and of course smoked Trip-Tip.
My Family and I will often travel to my in-laws home in Cambria CA to hang out by the beach and catch some fresh ocean air. The first stop we’ll usually make when we pull into town is the Main Street Grill. Hands down the best BBQ in town. From their Rib dinners to their salads, everything on the menu is worth trying.
The first time I tried their Steak Cobb Salad I knew I needed to head home and come up with a version I could have at home whenever I feel the urge.
For this recipe I smoked the Tri-Tip, but if you don’t have a smoker its great with a gas grill or on charcoal. I also spiced up my ranch dressing to give it a little extra kick. If that’s not your thing it s great with a nice buttermilk ranch too.
If you don’t have Tri-Tip in your area you can substitute a nice New York strip or Rib-eye. I sometimes make this with smoked boneless skinless chicken breast.
- 3-4 lbs Tri-Tip trimmed
- 1 tbsp olive oil
- 4 tbsp The Gospel All-purpose Rub Meat Church
- 6 slices Bacon
- 1/2 red onion
- 1 cup blue cheese crumbles
- 1 Beefsteak tomato large
- 1 red Bell pepper
- 1 head green leaf lettuce
Cover the Tri-Tip with olive oil, then sprinkle on the rub.
Start your smoker and establish the fire. I use a Traeger so I set to the smoke setting and allow the fire to establish, about five minutes.
Place the Tri-Tip in smoker and close the lid. Smoke the Tri-Tip for one hour.
Remove Tri-Tip after one hour and tent with foil. Set smoker to high and preheat with the lid closed. Once temperature is reached place the Tri-Tip back in the smoker and close the lid. Cook to your preferred wellness. I like my Trip-Tip medium so I pull mine off at 150 degrees.
Fry up bacon in a pan on the stove. After cooked chop into small pieces.
Chop tomato, bell pepper, green leaf lettuce, Trip-Tip, and onion into small pieces.
Add all ingredients into a bowl and serve.
Optional southwestern ranch dressing: 2 tbsp sour cream, pinch of onion powder, pinch of cumin, 6 tbsp ranch dressing, 1/2 tsp chili powder, 1/2 tsp cider vinegar, 1/2 tsp lime juice, and a pinch of garlic powder.