Grilled Beef Salad with Balsamic Dressing
1/2 cup balsamic vinaigrette
1-1/2 tablespoons Dijon-style mustard
1 tablespoon honey
6 cups arugula leaves
1 cup cherry tomatoes, halved
1/2 cup cooked sweet corn, chilled
1/4 cup diced red onion
1/2 cup reduced-fat feta cheese crumbles
1/4 teaspoon freshly ground black pepper
1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
- Combine vinaigrette and mustard ingredients in small bowl. Place beef Tri-Tip Roast and 1/2 cup marinade to food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Stir in honey to remaining 1/4 cup marinade. Cover and refrigerate until ready to use.
- Remove roast from marinade; discard marinade. Pat dry with paper towel. Prepare gas grill for indirect cooking by lighting two-thirds to one-half of your grill, leaving remainder off. When grill is hot (10 to 15 minutes), place roast directly above flames. Cover and sear all sides of roast, approximately 8 minutes each. Move roast to unlit area on grid. Cover and cook 14 to 16 minutes until medium rare (135°F) to medium (150°F) doneness, turning occasionally. Let stand 5 to 10 minutes. (Temperature will continue to rise about 5°F to 10°F to reach 145°F for medium rare; 160°F for medium.
- Combine arugula, tomatoes, corn, onions and feta in large bowl; toss gently. Place on large platter. Carve roast against the grain into 1/4-inch slices; season with salt, as desired. Top salad with steak. Drizzle with reserved dressing and pepper, as desired.