Grilled Beef Tri-Tip with Grilled Romaine and Salsa Rossa

Try this recipe from Chef Hugh Acheson featuring grilled Tri-Tip with grilled romaine and salsa rossa.


  • 1-1/2 pounds Beef Tri-Tip Roast, trimmed
  • 1-1/2 teaspoons kosher salt 
  • 2 Tablespoons Montreal steak seasoning 
  • 1 head romaine, outer leaves removed 
  • 2 tablespoons olive oil 
  • Freshly squeezed lemon juice to taste 
Salsa Rossa (makes about 1-1/2 cups):

  • 1 large red pepper
  • 1/3 cup plus 2 Tablespoons extra virgin olive oil 
  • 6 garlic cloves, peeled and nub end removed 
  • 1 medium shallot, minced
  • 2 ripe roma tomatoes, peeled, seeded and diced 
  • 1 small red jalapeno chile, seeded and minced
  • 1 Tablespoon chopped flatleaf parsley 
  • 1 Tablespoon chopped fresh basil


  1. Pre-heat grill so that one side is hotter and one side is cooler. The beef will cook for half the time over higher heat and half over lower heat.   
  2. Season the steak all over with 1 teaspoon of the salt and all of the Montreal steak seasoning.   
  3. Place the steak on the hotter side of the grill and cook for 5 minutes on one side, and then turn and cook for another 5 minutes. Repeat 5 minutes per side on the cooler heat side of the grill, for a total cooking time of 20 minutes, or when the internal temperature of the beef reaches 140F as measured by an instant-read thermometer. Rest beef on a cookie rack set over a sheet pan, lightly tented with foil.   
  4. Quarter the head of romaine from top to bottom keeping the root end attached so the leaves remain intact. Brush with the olive oil and season evenly with the remaining salt. Grill for two minutes per side on the hotter side of the grill until charred.   
  5. Slice the beef across the grain. Arrange slices on a platter with the grilled romaine and serve with a good amount of salsa rossa (instructions follow). 
Salsa Rossa: 

  1. Preheat oven to 400°F.   
  2. Rub the pepper with one tablespoon of olive oil. Roast in pre-heated oven in cast iron until they are charred (can also be done over a grill). Remove from heat and place in a bowl and cover with plastic wrap for ten minutes. Peel, seed and finely dice. Set aside. Put the 1/3 cup of olive oil in a small saucepan and then add the whole garlic cloves. Place pan on stovetop and poach over low heat until tender, about 30 minutes. Remove from heat and set aside.    
  3. Once cool, drain the garlic from the oil saving the oil for another use such as in a vinaigrette.   
  4. In a stainless-steel skillet, warm a tablespoon of olive oil over medium heat. Add shallot and cook for two minutes and then add the tomato and roasted pepper. Cook down for ten minutes and then add the poached garlic cloves, chile and herbs.   
  5. Season to taste. The salsa rossa will stay fresh in the fridge for a week.

Nutrition information per serving, 4 servings: 419 Calories; 30.3 g Total Fat (2.0 g Saturated Fat; 0.2 g Trans Fat; 2.0 g Polyunsaturated Fat; 10.0 g Monounsaturated Fat); 119 mg Cholesterol; 1894 mg Sodium; 12.8 g Total Carbohydrate; 5.1 g Dietary Fiber; 5.5 g Total Sugars; 0 g Added Sugars; 40.5 g Protein; 100 mg Calcium; 4.5 mg Iron; 1083 mg Potassium; 0.3 mg Riboflavin; 15.7 mg Niacin; 1.2 mg Vitamin B6; 2.2 mcg Vitamin B12; 368 mg Phosphorus; 7.3 mg Zinc; 41.5 mcg Selenium; 164.7 mg Choline.

Chef hugh acheson

chef's quote

This recipe takes a summery turn with the grilled romaine and Italian style salsa rossa. It is a great platter of food to share with the people you want to nourish. Salsa rossa is the red sauce, the Italianesque one! Different from the green one!