Chef Beorn's Tri Tip Salad

Experience the perfect balance of bold flavors and fresh ingredients with Chef Beorn’s Tri-Tip Salad—an irresistible fusion of tender, smoky tri-tip steak and vibrant garden-fresh vegetables. This hearty yet wholesome salad features juicy, perfectly grilled tri-tip coated in a smoky garlic paprika rub, nestled atop a bed of crisp mixed greens, sweet cherry tomatoes, crunchy cucumber, and tangy crumbled feta. A drizzle of homemade balsamic-Dijon dressing ties everything together with its sweet and tangy notes, elevating this dish to gourmet status. Ready in just 35 minutes, this protein-packed salad is an ideal choice for an impressive weeknight dinner or a satisfying lunch. Perfect for steak lovers who crave a fresh twist, Chef Beorn's Tri-Tip Salad is a flavorful, nutrient-rich meal you'll find yourself making again and again.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Tri-tip steak
• 3 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 6 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.25 Red onion
• 0.5 cup Feta cheese
• 2 tbsp Balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp Honey

Directions

Step 1

Remove the tri-tip steak from the fridge and allow it to come to room temperature for about 20 minutes before cooking.

Step 2

In a small bowl, mix together 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and black pepper to form a marinade.

Step 3

Rub the marinade evenly onto the tri-tip steak, ensuring it is well-coated on all sides.

Step 4

Preheat a grill or stovetop grill pan over medium-high heat. Once hot, add the tri-tip steak and cook for 4-5 minutes per side for medium-rare, or until your desired doneness is reached.

Step 5

Remove the steak from the heat, tent it loosely with aluminum foil, and let it rest for 10 minutes to retain its juices.

Step 6

While the steak is resting, prepare the salad. In a large salad bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced cucumber, thinly sliced red onion, and crumbled feta cheese.

Step 7

In a separate small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and the remaining tablespoon of olive oil to create the dressing.

Step 8

After the steak has rested, slice it thinly against the grain into bite-sized pieces.

Step 9

Top the salad with the sliced steak, then drizzle the balsamic dressing evenly over the top.

Step 10

Toss the salad gently to combine or serve with the dressing on the side. Enjoy your hearty Chef Beorn's Tri-Tip Salad!

Nutrition Facts

Serving size	(1226.1g)

Amount per serving	% Daily Value*
Calories	1922.3

Total Fat 140.7g	0%
Saturated Fat 48.8g	0%
Polyunsaturated Fat 4.7g
Cholesterol 467.0mg	0%
Sodium 3770.2mg	0%
Total Carbohydrate 40.6g	0%
Dietary Fiber 7.4g	0%
Total Sugars 21.7g
Protein 119.7g	0%

Vitamin D 12IU	0%
Calcium 647.7mg	0%
Iron 13.2mg	0%
Potassium 3100.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 25.1%

Carbs: 8.5%