Chef Beorns Tri Tip Salad Recipes

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.

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

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.

Steps:

• Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
• Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

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.