Grilled Vegetable and Tri-Tip Salad

Preheat grill to medium heat

Into a little bowl add olive oil, and with a pastry brush, brush the oil onto the surfaces of the corn, bell pepper, zucchini and onions. Make sure you coat it on both sides. With remaining olive oil, brush both sides of the steak and sprinkle with pepper.

Place corn on the grill and cook for 5 minutes, rotating when it starts to darken. After 5 minutes add the steak, bell pepper, zucchini and onion onto the grill.

Cook the vegetables until lightly browned on the bottom and flip the vegetables and cook the other side until browned and tender. Cook the steak for 5 minutes, flip and cook for another 5 minutes. To test for medium cooked steak (pink in the middle), I press the center of the steak with my finger. If it’s firm with a little push back, it’s done. Take steak off the grill after about 10 minutes total cook time, place it on a plate and let it sit for 5 minutes.

The onions will probably be done first, then peppers, then zucchini. Keep an eye on the vegetables so they don’t burn. The veggies will also take about 10 minutes total. Take vegetables off the grill and slice into bite size pieces. Slice steak against the grain into thin slices.The corn takes the longest to cook. You should be rotating it every couple of minutes. Once corn is done remove it from the grill as well. With a sharp knife carefully cut the kernels off the cob. To do this, I recommend that you place the corn in a bowl, hold the corn in an upright position and carefully run the knife down the corn. The bowl picks up the kernels so it doesn’t go all over the counter.

Evenly divide the lettuce, corn, bell pepper, zucchini and onions among plates. Add cherry tomatoes, steak and avocado. Drizzle with lime juice. A balsamic dressing would be wonderful on this salad too.