Best 3 Warm Beef Tri Tip Salad Recipes
Indulge in a culinary journey with our Warm Beef Tri-Tip Salad, a symphony of flavors that will tantalize your taste buds. Savor the tender and juicy tri-tip steak, perfectly cooked to your desired doneness and sliced against the grain for maximum flavor. Nestled atop a bed of crisp mixed greens, this salad bursts with freshness and vibrant colors. Juicy tomatoes, crisp cucumbers, and sweet red onions add a symphony of textures and flavors, while crumbled blue cheese and a balsamic vinaigrette dressing bring a tangy and savory touch. As an alternative, explore our equally tantalizing recipes: the Asian Noodle Salad with Chicken or Tofu, offering a fusion of Asian flavors with tender chicken or tofu, crunchy vegetables, and a flavorful dressing. Experience a taste of the Mediterranean with our Lemony Orzo Salad, a delightful combination of orzo pasta, fresh herbs, and a tangy lemon dressing.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
STEAK SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
- Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
Tips:
- Always purchase the best quality beef tri-tip roast you can find.
- Marinate the roast for at least 2 hours, but overnight is best.
- Cook the roast over medium-high heat to get a nice sear on all sides.
- Reduce the heat to medium-low and cook the roast until it reaches your desired doneness.
- Let the roast rest for 10 minutes before slicing it against the grain.
- Serve the roast with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
Warm beef tri-tip salad is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, and the salad is light and refreshing. This dish is also a great way to use up leftover beef.
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