Warm Beef Tri-Tip Salad
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Soy Sauce1 tsp
Garlic (minced)2 cups
Spinach1 cup
Red Wine Vinegar1 cup
Extra-Virgin Olive Oil1 cup
Blue Cheese2 tbsps
Pecorino Romano Cheese (grated)Directions:
1
In a medium bowl, combine the beef, soy sauce, chile flakes, garlic and 1 tablespoon minced shallots
2
Marinate for 1 hour at room temperature
3
Preheat the oven to 375 degrees F
4
Put a baking sheet in the hot oven 30 minutes prior to using
5
When the baking sheet is hot, carefully remove it and place it on your stove top
6
Drizzle some olive oil on the baking sheet and toss with the beef and 1 cup sliced shallots
7
Return it to the oven and roast until the meat is medium rare, about 8 minutes
8
Season the spinach and radicchio with olive oil, salt and pepper and spread on a serving platter in a single layer
9
Place the beef and caramelized shallots on and around the leaves
10
Add the red wine vinegar to the baking sheet and scrape off the bits from the bottom
11
Add the extra-virgin olive oil and whisk the liquids together
12
Drizzle the salad with the vinaigrette and top with the blue cheese and Pecorino Romano