Wagyu Tri Tip Salad

By: Chef Tre Wilcox Serves 4

INGREDIENTS

Tri Tip Salad.jpg
 

FOR THE STEAK

- 1.8  pounds tri-tip steak, cut into 3/4 inch-thick pieces
- 1/4 cup lime juice
- 1/2 cup olive oil
- 2 teaspoons cumin powder
- 1 tablespoon cracked black pepper 
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper

FOR DRESSING

- 1/2 cup grilled red onion, rough chopped
- 2 tablespoons chopped garlic
- 1.5 each grilled tomatoes, large chopped
- 1 each grilled jalapeno , leave the seeds in
- 1/4 cup apple cider vinegar
- 3/4 cup lime juice
- 1 1/2 cups olive oil
- 1/3 cup honey
- salt and pepper, to taste

FOR THE SALAD

- 6 cups kale, stemmed and chopped
- 3 cups baby arugula leaves, stemmed
- 3 cups baby spinach leaves, stemmed
- 2 cups jicama, peeled and julienned
- 3 cups english cucumber, cut into 1/2 cubes
- 3/4 cup red radish, cut into thin rings
- 1/3 cup red onion, medium dice
- 1 cup cherry tomatoes, split
- 4 tablespoons toasted pumpkin seeds
- 3/4 cup cotija cheese or feta, crumbled
- salt and pepper, to taste

METHOD:

 
  1. FOR THE STEAK
    In a large bowl combine the beef with all other ingredients and marinate for 1 hour at room temperature.
    Preheat a large cast iron pan over high heat.
    Remove meat from marinate and place onto dry paper towels.
    Season the steak with a touch of salt.
    Drizzle some grapeseed oil in the pan once it hot.
    Sear on all sides till cooked to desired doneness.
    Place on wire rack and rest for 5 minutes before slicing 6oz portions into 1/4 inch thick pieces.
  2. FOR THE DRESSING Combine all ingredients in a blender and blend till smooth.
    Season with salt to taste.
    Set aside in fridge till ready to use.
  3. FOR THE SALAD Reserve the tomatoes, pumpkin seeds and cheese for the top of the salad.
    Mix the rest of ingredients into a large mixing bowl, season with salt and add a 1/3 cup of the dressing first. Toss. mix together and if more dressing is desired add before plating.
  4. FOR THE PLATE UP In the center of four large entree plates, place a mound of the salad mixture.
    Arrange the slice tri tip steak around the salad.
    Season tomatoes with a touch of salt and add equal amount to each salad.
    Finish each salad with pumpkin seeds and crumbled cheese.
    Serve right away.
    SERVINGS: 4
    SOURCE: Chef Tre Wilcox
 
 
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