Guest Post: Against All Grain, Barbecue Tri-Tip with Grilled Watermelon Salad from Meals Made Simple

Today I have the privilege of welcoming back one of my favorite food bloggers and dear friend, Danielle from I’ve had the honor of watching Danielle blossom as an inspirational resource for her booming readership for several years. I recall when I originally found her blog and began pinning a lot of her paleo-friendly recipes, that she responded in polite thanks – ever humble and full of grace. She has guest posted for us before and her first cookbook is one of the few our family continues to use, long after our initial review. In fact, my sister makes her Real Deal Chocolate Chip Cookies all the time and I’m a huge fan of the Lemon Poppyseed Cake (which makes great muffins perfect to eat while training).

{ Make Sure to Enter the GIVEAWAY at the end of this post to win your own copy of Meals Made Simple }

Danielle’s next book is already shaping up to be one of those books I see us coming back to over and over again. I LOVE her approach to using leftovers to keep future meals simple. She did an amazing meal plan, her same classically wonderful recipe index with photos, and she’s focused a lot on allergen-friendly nut-free recipes that my boys will be thrilled to be able to take into their classrooms this year! The recipes are inventive, yet approachable. Simple, yet delicious. I highly encourage you to go check it out at your local book store or order it online!


Hi Paleo Parents readers! I am thrilled to be on today to share a recipe with you for my upcoming cookbook Meals Made Simple, releasing in just a few days on September 2! With Labor Day right around the corner, I wanted to share with you a great recipe for your BBQ celebrations, my Barbecue Tri-Tip with Grilled Watermelon Salad!

cover of meals made simple

Meals Made Simple isn’t a collection of boring recipes that lack flavor, which often happens when people try to “simplify” recipes and use minimal ingredients. Rather, the recipes are full of flavor and keep things exciting in your kitchen to make maintaing this lifestyle simple. The book is about simplifying mealtime by utilizing meal plans, provided grocery lists, and my favorite trick – stretching meals. In this recipe, the extra steak (if there is any!) is utilized in a “stretch-it” recipe for a Balsamic Steak Pizza (which can be found on page 172). You can even grill 2 roasts at once to ensure you have leftovers, with half the prep time! The BBQ rub that is used here is used in 3 other recipes throughout the book so you can make one batch and use it all up instead of being forgotten and lost at the back of your spice cupboard after you use it once. As you will see when you taste it, the rub is extremely versatile and can be used on all types of proteins.

Along with the 8 weeks of meal plans and accompanying grocery lists, I made sure to provide a lot of slow-cooker, one-pot and 30-minute meals to continue with the simple theme. And for those that appreciate them or need to count them for health reasons, I also provided nutrition facts in this book, something that I did not do for Against all Grain. I hope you love the recipe and pick up a copy of my book or come to see me while I’m on tour throughout the US and Canada in September and October! Thank you Matt and Stacy for having me on your lovely blog!


Barbecue Tri-Tip with Grilled Watermelon Salad



  1. Prepare the Dry Rub. Mix all of the ingredients together in a small bowl. Store in an airtight container for up to 3 months.
  2. Prepare the steak: Rub the steak all over with the dry rub and salt and let sit at room temperature for 30 minutes.
  3. Preheat a grill or grill pan to medium-high heat, then sear the steak on all sides. Reduce the heat to medium-low or move the steak away from the coals, and continue to grill, covered, for 20 minutes for medium-rare (140°F) or 30 minutes for medium-well (160°F), turning occasionally.
  4. Remove the steak from the grill and tent with foil. Allow to rest for 15 minutes.
  5. Prepare the salad: Toss the watermelon in the oil and place it in a grill basket. Grill on both sides for 2 minutes, until light grill marks are present.
  6. Meanwhile, heat the balsamic vinegar in a saucepan over medium-high heat. Once simmering, reduce the heat to medium-low and simmer until reduced by half, about 8 minutes. Remove from the heat and whisk in the honey.
  7. Toss the grilled watermelon with the balsamic reduction, arugula, radish, pumpkin seeds, olive oil, and a pinch of salt and pepper.
  8. Slice the steak against the grain on a diagonal and serve with the salad.

[author] [author_image timthumb=’on’]×740.jpg[/author_image] [author_info]Danielle Walker is the author of the New York Times Best Selling cookbook (40+ weeks), Against all Grain, and the forthcoming, Meals Made Simple (September 2014). After being diagnosed with an autoimmune disease when she was 22 years old, Danielle realized that she needed to make dietary changes to end her suffering. She removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food. With her culinary skills, love for food, and  uplifting attitude towards health  she has become a source of hope for others suffering from all types of diseases or allergies.

Connect with Danielle:   |  Facebook  |  Twitter  |  Pinterest  |  Instagram  |

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