Chef Beorns Tri Tip Salad Recipes

WARM BEEF TRI-TIP SALAD

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.

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.