Ingredients Instructions

Paste

3 tablespoons extra-virgin olive oil 1 tablespoons fresh lemon juice 1 tablespoons ground cumin 1 tablespoons paprika 2 teaspoons kosher salt 1 teaspoons ground allspice 1 teaspoons freshly ground black pepper

 

1 tri-tip roast (also called triangular roast) or boneless strip loin roast, about 2 pounds and 1½ to 2 inches thick, well trimmed

Salad

2 tablespoons balsamic vinegar 6 tablespoons extra-virgin olive oil 1 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper 1 small head radicchio, torn into bite-sized pieces 1/2 large head butter lettuce, torn into bite-sized pieces 2 large pears, such as Bosc, peeled (if desired), cut lengthwise into slices about ¼ inch thick 3 ounces coarsely crumbled blue cheese, such as Maytag (about ¾ cup) 1/2 cups whole almonds (with skin), toasted or hazelnuts (toasted and skinned), roughly chopped

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1. 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.
2. Prepare the grill for indirect cooking over medium heat (350° to 400°F) .
3. 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.
4. 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.
5. 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.