Tri-Tip Salad With Cilantro Vinaigrette (Cubby's Copycat)

A large platter of tri tip steak salad and serving spoons.

5 from 1 vote

Tri-Tip Salad With Cilantro Vinaigrette (Cubby's Copycat)

This tri tip salad is one of those meals that feels both fresh and filling. With crisp greens, tender steak, and a tangy cilantro vinaigrette, it’s a delicious way to turn salad into a complete, crave-worthy meal.

Prep Time20

Cook Time10

Course: Main Course, Salad

Cuisine: American

Servings:

Calories: 493kcal

Author: Olivia & Annie

Ingredients

For the steak:

1 tablespoon avocado oil or olive oil
1 pound tri-tip steak
Salt & pepper for seasoning the steak to preference

For the salad:

8 cups romaine lettuce, chopped (about two medium heads of romaine)
½ cup jarred roasted red bell peppers, chopped
1 cup grape tomatoes, halved
½ cup green onions, thinly sliced (about 3-4 green onions)
⅓ cup toasted almonds
⅓ cup dried cherries
⅓ cup feta cheese, optional

For the dressing:

2 tablespoons lemon juice
2 tablespoons white wine vinegar
¼ cup olive oil
⅔ cup fresh cilantro (just the leaves)
1 teaspoon dijon mustard
1 tablespoon pure maple syrup or honey
¼ teaspoon kosher salt
Pinch of black pepper

Instructions

Add one tablespoon of avocado or olive oil to a large skillet and heat over medium heat until shimmering. Add the steak to the pan and cook for 3-5 minutes on one side, then flip to the other side for the steak to cook for another 3-5 minutes or until your preferred doneness. Each side should have a nice crust that is golden brown in color. We highly recommend using a meat thermometer to ensure your steak cooks to your liking. You can also grill your steak if preferred.
For medium rare - remove the steak from the pan once the internal temperature reads 130-140 degrees F.
For medium - remove the steak from the pan once the internal temperature reads 140-150 degrees F.
For well done - remove the steak from the pan once the internal temperature reads 150-160 degrees F.
Remove the steak from the pan and place on a cutting board or plate. Lightly cover with foil and let the steak rest for about 10 minutes.
Cut the steak according to preference. We like to cut the steak into bite-sized pieces for the bowl, but you could also cut it into fine strips.
Prepare the lettuce, roasted peppers, tomatoes, green onions, toasted almonds, dried cherries, and feta cheese.
Prepare the vinaigrette. Add all ingredients to a high speed blender or food processor and mix until well combined.
Place the lettuce in a large serving bowl or on a large platter and add the steak and toppings to the lettuce. Add the dressing to each individual serving.

Notes

We recommend storing the salad and dressing in separate air tight containers in the refrigerator and consuming within 3-4 days.
Save time/prep ahead:
- Prepare the steak ahead of time or use leftover steak.
- Prepare the dressing ahead of time.
- Use pre-chopped lettuce.
- Use a jar of roasted red bell peppers.
This tri tip salad is gluten free. It can be dairy-free with the omission of feta cheese. It is not vegan or vegetarian.
The recipe can be found on My Fitness Pal by searching "BWB Tri Tip Salad." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition