TRI TIP SALAD RECIPES RECIPES

Name: Warm Beef Tri-Tip Salad
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 12 ounces beef tri-tip (3/4-inch-thick pieces); 1 teaspoon soy sauceu00A0; 1 teaspoon red chile flakesu00A0; 1/2 teaspoon minced garlic; 1 cup sliced shallots plus 1 tablespoon minced shallots; Olive oil, for drizzling and seasoning; 2 cups spinachu00A0; 1 head radicchio, leaves separated and torn into large piecesu00A0; Kosher salt and freshly cracked black pepper; Kosher salt and freshly cracked black pepperu00A0; 1/2 cup red wine vinegaru00A0; 1/2 cup extra-virgin olive oil; 1/2 cup blue cheeseu00A0; 2 tablespoons grated Pecorino Romano cheeseu00A0

WARM BEEF TRI-TIP SALAD RECIPE | GEOFFREY ZAKARIAN | FOOD ...

Warm Beef Tri-Tip Salad Recipe | Geoffrey Zakarian | Food ... image

Provided by Geoffrey Zakarian

Categories main-dish

Total Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces beef tri-tip (3/4-inch-thick pieces)
1 teaspoon soy sauce
1 teaspoon red chile flakes
1/2 teaspoon minced garlic
1 cup sliced shallots plus 1 tablespoon minced shallots
Olive oil, for drizzling and seasoning
2 cups spinach
1 head radicchio, leaves separated and torn into large pieces
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup blue cheese
2 tablespoons grated Pecorino Romano cheese

Steps:

In a medium bowl, combine the beef, soy sauce, chile flakes, garlic and 1 tablespoon minced shallots. Marinate for 1 hour at room temperature.
Preheat the oven to 375 degrees F. Put a baking sheet in the hot oven 30 minutes prior to using.
When the baking sheet is hot, carefully remove it and place it on your stove top. Drizzle some olive oil on the baking sheet and toss with the beef and 1 cup sliced shallots. Return it to the oven and roast until the meat is medium rare, about 8 minutes.
Season the spinach and radicchio with olive oil, salt and pepper and spread on a serving platter in a single layer. Place the beef and caramelized shallots on and around the leaves.
Add the red wine vinegar to the baking sheet and scrape off the bits from the bottom. Add the extra-virgin olive oil and whisk the liquids together. Drizzle the salad with the vinaigrette and top with the blue cheese and Pecorino Romano.

CHEF BEORN'S TRI-TIP SALAD RECIPE - FOOD.COM

Chef Beorn's Tri-Tip Salad Recipe - Food.com image

I normally shy away from salads, but I wanted to create one that a "meat and potatoes" guy might like.

Total Time 26 minutes

Prep Time 6 minutes

Cook Time 20 minutes

Yield 5 Salads, 5-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs sirloin, tri tip cut into 4 oz portions (or use your favorite steak)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 ounce canola oil
5 cups mixed salad greens (Frisee, Radicchio, Spinach, Arugala)
1 cup couscous
1 cup coconut milk
15 mint leaves (finely chopped)
6 kaffir lime leaves (fine julienne, stems discarded or 1 oz. fresh lime juice)
6 ounces bell peppers (Red and Green, fine diced)
5 ounces red onions (fine diced)
5 ounces olive oil
2 ounces balsamic vinegar
1 tablespoon brown sugar
1 ounce parmesan cheese (Shredded)

Steps:

Season your steaks with salt, pepper and garlic.
Drizzle 1-2 teaspoons of Canoloa Oil on a sizzle platter or sheet pan.
While this is happening, Go and preheat your oven to 350 degrees.
Place steak in saute pan and sear for about 4 minutes
Lower heat to medium.
Sear other side for 1-2 mins and then with an oven mitt, carefully place the saute pan into the oven for about 4 minutes
Remove from oven and allow to rest 5 minutes.
In the meantime, Let's put the salad together.
Go ahead and put the salad in the bowls.
Now, in a saucepan, bring the coconut milk to a boil.
Add the cous cous and a pinch of salt.
Stir until liquid starts to get absorbed. Check for tenderness.
Strain and reserve the cous cous.
Reserve the coconut milk too.
Mix mint, kaffir lime leaves, and coconut milk in a bowl and whisk.
Strain and toss with cous cous.
Sprinkle cous cous over salad.
Mix dressing by combining olive oil, balsamic vinegar, and parmesan in a bowl and whisk.
Drizzle a little over each salad.
Now let's get back to the steaks.
Slice each steak diagonally across the grain (the striations you see on top of the steak).
Lay the slices over the top of each salad.
Just before serving, garnish with bell pepper (Red and Green) and red onion.

Nutrition Facts : Calories 946.8, FatContent 53, SaturatedFatContent 17.3, CholesterolContent 113.9, SodiumContent 685, CarbohydrateContent 68.3, FiberContent 3.1, SugarContent 37, ProteinContent 48.2

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