Reverse-Seared Bison Tri-Tip with Summer Salad and Pesto

Jun 17, 2025Courtney Johnston
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Reverse-searing is a simple yet elevated way to bring out the best in bison tri-tip, a lean and deeply flavorful cut that benefits from a slow, gentle smoke followed by a quick, high-heat sear to finish. Inspired by Santa Maria-style traditions, the bison meat is seasoned simply with salt, black pepper, and garlic, allowing the meat to take center stage. Tender, juicy, and richly caramelized with every slice, this straightforward approach honors the natural character of the tri-tip steak while adding just enough complexity to feel special.

Reverse-Seared Bison Tri-Tip with Summer Salad and Pesto

Courtney Johnston

Servings

4-6

Prep Time

5-10 minutes

Cook Time

45-60 minutes

Category

elk tri tip

Paired with a vibrant summer salad, the dish strikes a beautiful balance between smoky depth and seasonal brightness. Grilled apricots lend warm, honeyed sweetness; fresh berries provide a tart, juicy contrast, and crumbled feta brings a creamy, salty edge. A bright pesto made with dill and parsley ties everything together with a burst of green and aromatic freshness. It’s a colorful, satisfying plate that feels equally at home at a casual outdoor gathering or a thoughtfully prepared summer dinner.

Reverse-Seared Bison Tri-Tip with Summer Salad and Pesto

Ingredients

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    • 1, 2-3 lb Bison Tri-Tip

    • OR- 1 2-3 lb Elk Tri-Tip 

    • Salt, pepper, and garlic seasoning blend 

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    • 1 clove of fresh garlic, peeled
    • 1 lemon juiced
    • ½ cup fresh dill sprigs 
    • ½ cup fresh parsley 
    • ½ cup fresh basil leaves 
    • 1 handful of baby spinach leaves (this adds great colour) 
    • ¼ cup of grated Parmesan cheese
    • ½ cup of olive oil 
    • Salt and pepper to taste 

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    • Fresh leaf lettuce or baby spinach leaves (approx 5-6 cups) 

    • ½ head of romaine lettuce, sliced (romaine adds a nice crunch)

    • ½ cup fresh blueberries
    • ½ cup fresh strawberries, sliced

    • 5-6 fresh apricots, halved, pitted, and grilled (we’ll get to that later) You can use 3 peaches or nectarines instead.

    • ½ cup snow peas, sliced
    • ½ cup of cucumbers, sliced 
    • ½ cup crumbled feta cheese

    • A generous drizzle of balsamic vinaigrette or glaze 

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    Directions

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      1. Use a very sharp knife to trim any extra fat and silver skin from the tri-tip.

      2. Season generously on all sides with the salt, pepper garlic blend and set aside.

      3. Preheat your smoker to about 225 degrees and no higher than 250 degrees.

      4. When the smoker is ready, place the tri-tip on the smoker and smoke to an internal temperature of 115- 118 degrees. Use a digital meat thermometer to ensure that you don't overcook it.

      5. Pull the meat from the smoker and allow to rest while you preheat your grill to searing temp (approx. 400-500 degrees) It’s still going to look a little raw at this point, that’s ok. The next step creates that delicious bark.

      6. While the grill is preheating, place the halved apricots on the grate and allow them to char, flip, and do the other side. Allow to cool and then slice into wedges.

      7. Once the grill is sufficiently heated, sear the steak, flipping every minute or so until an internal temperature of 125 to 128 is reached.

      8. Pull the meat and allow it to rest for at least 10 minutes (15-20 would be better). The temperature of the meat will continue to rise as it rests, and the juices will redistribute.

      9. Slice and serve atop a bed of the summer salad, and then top with a generous dollop of pesto and pickled onions.

      10. Enjoy

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      1. Place the lettuce/spinach in a large shallow bowl.

      2. Top with the romaine, berries, grilled apricots, sliced peas, cucumbers, and feta cheese. Dress with a balsamic vinaigrette or glaze.

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      1. Combine all of the pesto ingredients in a food processor and pulse until the desired consistency is reached. Taste and adjust salt and pepper to your personal preference. If you like it a little tangier, add a splash of white wine vinegar. Too thick? Add more oil. Transfer to a bowl. 

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