Chef Beorn's Tri-Tip Salad

READY IN: 26mins
Recipe by Chef Beorn Hockenhu

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

Top Review by SarasotaCook

I really wanted to like this. Love the salad, the steak, but the dressing just didn't go at all.
I would of like to see some other vegetables other than green pepper. I like the red pepper, but the coconut couscous to me was like a thai flavor in a way, so I think something other than green pepper would be nice.
Also, the directions for the couscous didn't work. I heated the milk with the flavors, then removed and added the couscous. It was much easier and created the same flavor.
But the dressing for me, didn't go at all. I would of loved a light Thai inspired dressing with some lime and red pepper flakes for a nice compliment to the coconut flavor of the couscous.
I'm sorry, but it just didn't work at all.

Ingredients Nutrition


  1. Season your steaks with salt, pepper and garlic.
  2. Drizzle 1-2 teaspoons of Canoloa Oil on a sizzle platter or sheet pan.
  3. While this is happening, Go and preheat your oven to 350 degrees.
  4. Place steak in saute pan and sear for about 4 minutes
  5. Lower heat to medium.
  6. 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
  7. Remove from oven and allow to rest 5 minutes.
  8. In the meantime, Let's put the salad together.
  9. Go ahead and put the salad in the bowls.
  10. Now, in a saucepan, bring the coconut milk to a boil.
  11. Add the cous cous and a pinch of salt.
  12. Stir until liquid starts to get absorbed. Check for tenderness.
  13. Strain and reserve the cous cous.
  14. Reserve the coconut milk too.
  15. Mix mint, kaffir lime leaves, and coconut milk in a bowl and whisk.
  16. Strain and toss with cous cous.
  17. Sprinkle cous cous over salad.
  18. Mix dressing by combining olive oil, balsamic vinegar, and parmesan in a bowl and whisk.
  19. Drizzle a little over each salad.
  20. Now let's get back to the steaks.
  21. Slice each steak diagonally across the grain (the striations you see on top of the steak).
  22. Lay the slices over the top of each salad.
  23. Just before serving, garnish with bell pepper (Red and Green) and red onion.

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