Smoked Tri-Tip Salad with Strawberries & Asparagus



  • 6-8 ounces of tri-tip steak
  • 1 tablespoon granulated garlic
  • 2 teaspoons kosher flaky salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 1 bunch of asparagus
  • 1 cup sliced strawberries
  • 50/50 Spring and Spinach salad mix
  • Balsamic vinegar
  • Gorgonzola Butter Sauce


  1. Marinate steaks in spices and Worcestershire sauce and let them come to room temperature at least 20 minutes before cooking.
  2. Preheat smoker to 220° and grill to 350°. If you only have access to a grill, skip the following smoking instructions and the steaks will be just as good.
  3. Smoke marinated steaks for 10 minutes on each side.
  4. While the meat is smoking, prepare the asparagus by removing the ends and coating in olive oil. Sprinkle with kosher salt and cayenne pepper.
  5. Move the steaks and the asparagus to the preheated grill and cook for an additional 6-8 minutes on each side, depending on desired internal temperate. Remove the asparagus and set aside. Let the meat rest for 5 minutes before thinly slicing.
  6. While the meat is resting, assemble the salad by starting with a base of the 50/50 mix. Add the strawberries, grilled asparagus, sliced tri-tip and a drizzle of balsamic vinegar. Top with Gorgonzola Butter Sauce or simply crumbled Gorgonzola cheese and olive oil.
  7. Serve immediately.

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