Warm Beef Tri Tip Salad Recipes

TIP TOP SALAD

Steps:

• Tip Top Dressing:
• To make the 'lettuce bowls': Cut a slice from the bottom of each iceberg head so the lettuces all have a flat, stable base. Cut a 1-inch slice from the top of each head and set aside (these top slices will serve as lids). Using a spoon, hollow out each lettuce head to form a bowl. Reserve the lettuce that is removed (this will be used in the salad). Set the 'lettuce bowls' aside. Chop the reserved lettuce. Combine the chopped lettuce, turkey, cranberries, celery, apple, blue cheese and the candied walnuts in a mixing bowl. Toss the salad gently.
• To make the dressing: Combine 1 cup of blue cheese, the mayonnaise and sour cream in a small mixing bowl. Season, to taste, with salt, pepper, and lemon juice.
• Finishing the salads: Add about 1/3 of the dressing to the salad. Mix gently but thoroughly, then add enough additional dressing to moisten but not soak the salad. Spoon salad into each of the 'lettuce bowls'. Put the 'lettuce bowls' on plates, cover them with the reserved 'lids' and serve.
• Unused dressing can be refrigerated for up to 3 days
• Heat medium skillet over medium-high heat. Add the walnuts and cook, stirring occasionally, until they darken slightly and smell toasted, about 4 minutes stirring every minute. Raise the heat to high, sprinkle the walnuts with sugar and cook, stirring constantly, until the sugar crystallizes and begins to melt, about 1 minute. Transfer the walnuts to a plate and set aside to cool.

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

CHEF BEORN'S TRI-TIP SALAD

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.