This Marinated Tri-Tip salad is one of the many seasonal staples we offer at our Garden-to-Table-Brunch experience. Fresh greens and steak with a pop of bright flavor from our Blood Orange Olive Oil. Enjoy!
Pairs with our Rutherford Nebbiolo
Ingredients for Tri-Tip
1 Beef Tri-tip, trimmed
Vegetable oil or grilling spray
7-8 glugs Round Pond Italian Varietal Extra Virgin Olive Oil
2-3 glugs Worcestershire sauce
3-4 glugs balsamic vinegar
5-6 glugs soy sauce
3-4 cloves garlic, minced
1/2 cup brown sugar
2-3 Tbsp Kosher salt
2-3 tsp fresh ground black pepper
1-2 sprigs Rosemary, whole
2 Tbsp orange juice
Ingredients for Salad
2-3 handfuls Mixed Mesculin greens
6 leaves Basil, chiffonade
1/2 red onion, julienne
1/2 cucumber, julienne
5 green onions, green parts only, sliced on a bias
1/2 red bell pepper, julienne
1/2 orange or yellow bell pepper, julienne
1/2 carrot, julienne
Round Pond Blood Orange Olive Oil
fresh ground pepper
garnish orange zest
For the Tri-Tip
For Tri-tip marinade, dump first 10 ingredients into a ziplock bag. Gently mix/shake bag to mix and dissolve salt and sugar. Put trimmed tri-tip in marinade. Close ziplock bag, taking care to release any air trapped inside, place on a tray. Refrigerate 60-75 minutes, flip bag over after 30 minutes. Heat Grill till hot. Clean and season the grate. Remove tri-tip from marinade, discard marinade. Let beef rest 15 min at room temperature. Grill beef over low heat, turning every 10-15 minutes to ensure even cooking. Cook till beef is an internal temperature of 135 degrees to 145 degrees, depending on preference of doneness. Cover with aluminum foil and let beef rest 10 minutes. Slice thin against the grain of muscle, turn and slice into strips. Set aside.
For the Salad
In a small bowl, toss greens with the basil and drizzle with Blood Orange Olive Oil, toss to coat. Then in a different bowl, toss together the red onion, green onion, cucumber, red and yellow bell peppers, and carrot. Drizzle with enough Blood Orange Olive Oil to coat the vegetables. Sprinkle with Salt and pepper. Toss to coat.
Place a small handful of greens on a plate. Continue building with ½ cup of julienne vegetables. Top with the sliced tri- tip and garnish with orange zest.
Recipe by Hannah Bauman