Warm Tri-Tip Beef Steak Salad
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 544, total fat 45 G., saturated fats 11 G., proteins 25 G., carbohydrates 11 G., fiber 2 G., cholesterol 75 mg, sodium 593 mg, sugar 4 G.
Calories 544, total fat 45 G., saturated fats 11 G., proteins 25 G., carbohydrates 11 G., fiber 2 G., cholesterol 75 mg, sodium 593 mg, sugar 4 G.
Tri-tip is a relatively inexpensive beef steak that pairs well with a salad. Geoffrey Zakarian marinates it in soy sauce and then roasts it with shallots on a preheated baking sheet in the oven until it's crispy and tender. The beef and caramelized onions are then served on a bed of radicchio and topped with blue cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g tri-tip steak (2 cm thick pieces)
- 1 teaspoon soy sauce
- 1 teaspoon red chili flakes
- 0.5 tsp chopped garlic
- 1 cup thinly sliced shallots + 1 tablespoon minced shallots
- Olive oil
- 2 cups spinach
- 1 head of radicchio, leaves removed and cut into large pieces
- 0.5 cup red wine vinegar
- 0.5 cups extra-virgin olive oil
- 0.5 cups blue cheese
- 2 tbsp. l. grated pecorino cheese
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Recipes with similar ingredients: beef, radicchio, wine vinegar, Pecorino Romano cheese, blue cheese, soy sauce, spinach
Cooking the dish according to the recipe:
- In a medium bowl, combine the beef, soy sauce, chili flakes, garlic, and 1 tablespoon of minced shallot. Marinate for 1 hour at room temperature.
- Preheat oven to 190°C. Place the baking sheet in the hot oven 30 minutes before baking.
- Once the baking sheet is hot, carefully remove it and place it on the stovetop. Drizzle the baking sheet with a little olive oil and toss the beef and 1 cup of chopped shallots on the sheet. Return the baking sheet to the oven and bake until medium-rare, about 8 minutes.
- Dress the spinach and radicchio with olive oil, season with salt and pepper, and arrange them in a single layer on a serving platter. Arrange the beef and caramelized shallots on and around the leaves.
- Drizzle the baking sheet with red wine vinegar and scrape up any browned bits from the bottom. Add olive oil and toss. Drizzle the vinaigrette from the baking sheet over the salad and top with blue cheese and pecorino.
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