Warm Beef Tri-Tip Salad

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ounces beef tri-tip (3/4-inch-thick pieces)
  • 1 teaspoon soy sauce
  • 1 teaspoon red chile flakes
  • 1/2 teaspoon minced garlic
  • 1 cup sliced shallots plus 1 tablespoon minced shallots
  • Olive oil, for drizzling and seasoning
  • 2 cups spinach
  • 1 head radicchio, leaves separated and torn into large pieces
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup blue cheese
  • 2 tablespoons grated Pecorino Romano cheese
Directions
  • 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.


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    This recipe is featured in:

    The Kitchen