Chef Beorn's Tri-Tip Salad
- Ready In:
- 26mins
- Ingredients:
- 16
- Yields:
-
5 Salads
- Serves:
- 5-6
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)
directions
- 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.
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Reviews
-
I really wanted to like this. Love the salad, the steak, but the dressing just didn't go at all.<br/>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.<br/>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.<br/>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.<br/>I'm sorry, but it just didn't work at all.
RECIPE SUBMITTED BY
Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food.
Favorite Dish (this month): Won Tons stuffed with Curry Turkey, Serrano Peppers, Feta Cheese and Cranberry.
Pet Peeves: Restaurants who aren't passionate about food and good service.
You'll find me teaching culinary arts at Don Lugo High in Chino, Ca or catering special events throughout Southern Cal with
I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon!
Contact me at www.MySpace.com/ChefBeorn or 909.236.COOK