CHEF BEORN'S TRI-TIP SALAD

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.