Tri Tip Salad Recipe

Make marinade

In a shallow dish or resealable bag, whisk together 1 tbsp soy sauce, 2 tbsp olive oil, 1 tsp brown sugar, 1 tsp minced garlic, 1 tsp rice vinegar, 1 tsp sesame oil and 1 tsp ground black pepper until combined.

Marinate

Place the 1 lb tri-tip in the marinade, turning to coat. Seal and refrigerate for at least 1 hour, preferably 4–8 hours. Remove from fridge 30 minutes before cooking to come toward room temperature.

Cook tri-tip

Preheat oven to 400°F (205°C) if finishing in oven, or prepare a grill for medium-high. Pat tri-tip dry and reserve marinade. Sear tri-tip in a hot skillet with 1 tsp oil (or sear on grill) 3–4 minutes per side until a deep brown crust forms. If using oven, transfer to a baking sheet and roast 8–12 minutes for medium-rare (internal temp 125–130°F / 52–54°C). If grilling, move to indirect heat and cook until 125–130°F. Tent with foil and rest 10 minutes; internal temp will rise to ~135°F. Slice thinly against the grain into 1/8–1/4-inch slices.

Use reserved pan juices or a spoonful of remaining marinade (boiled 1–2 minutes) to drizzle lightly over sliced tri-tip before assembling salad.

Make quick pickles

In a small saucepan, combine 1 cup rice vinegar, 1 cup water, 2 tbsp sugar and 1 tsp salt. Bring to a simmer, stirring until sugar and salt dissolve. Remove from heat.

Place 1 cup thinly sliced red onion and 1 cup julienned carrots in a heatproof jar or bowl. Pour the hot pickling liquid over the vegetables, press them so they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes. These will keep refrigerated up to 2 weeks; use drained for the salad.

Blend dressing

In a blender or food processor combine 1 cup packed cilantro leaves, 1 jalapeño (seeded if desired), 2 tsp honey, 2 tbsp fresh lime juice, 1 tbsp rice vinegar, 3 tbsp olive oil, 1 tsp sesame oil, 1 tsp salt and 1/2 tsp black pepper. Blend until smooth. If too thick, add up to 2 tbsp water, 1 tbsp at a time, to reach a pourable consistency. Taste and adjust salt, honey or lime as needed.

Place 5 oz spring mix in a large bowl or divide among plates.

Top with 1 cup thinly sliced cucumber and 3 tbsp sliced green onions, distributing evenly.

Drain pickled red onions and pickled carrots and scatter about 1/3 to 1/2 cup total over the greens (adjust to taste).

Arrange sliced tri-tip over the salad (about 1 lb cooked will serve 4; use proportionally).

Drizzle honey cilantro jalapeño vinaigrette over the salad to taste (about 2–3 tbsp per serving).

Sprinkle 1 tbsp toasted sesame seeds over the top and finish with an extra squeeze of lime if desired. Serve immediately.