Tri-tip was on sale at the market a few weeks ago, but I was at a loss of how to cook it. I don't have a grill and every time I've attempted it on the stove it's turned out tough. Since it was so cheap I decided to take a leap and try it under the broiler and the results were amazing. It was nice and simple to put together too, which is always a bonus in the summer.
Steak Salad
serves two-three (or more) depending on the amount purchased; this is easy to modify for more people if needed
1lb tri-tip
sea salt + pepper
herbed goat cheese
1 egg
1/4 cup bread crumbs
1TBS olive oil
salad base of your choice
Turn the broiler on high. While the oven is preheating get to work prepping the steak. Amply rub both sides of the meat with the combination of salt and pepper (if you're partial to a spice rub that can be used as well) and place in a roasting pan. Cook for approximately 9 minutes (turning halfway through) or to a minimum internal temperature of 150° for medium rare/medium. The steaks I bought weren't large, but they were thick so adjust the cooking time as necessary being careful not to overcook the meat. After taking the meat out place it on a plate and cover it with foil to give it time to rest before cutting it.
While the meat is cooking prepare the goat cheese medallions. Whisk the egg in a small bowl and use another small bowl for the breadcrumbs. Slice the goat cheese into disks of a medium thickness. Coat amply with the egg and dredge through the bread crumbs. Using a small saute pan heat up the olive oil until it starts to shimmer. Pan fry each side until golden brown, taking care not to go too long or the cheese will melt out of the bread crumb barrier. Try to do this right before you eat so the cheese is still warm and somewhat melted when you go to eat.
Using the salad mix of your choice (in this case I used a bagged variety from Trader Joe's) cover a large place. Slice the meat as thinly as you can manage and lay across the lettuce. Garnish with the goat cheese medallions and enjoy!
Steak Salad
serves two-three (or more) depending on the amount purchased; this is easy to modify for more people if needed
1lb tri-tip
sea salt + pepper
herbed goat cheese
1 egg
1/4 cup bread crumbs
1TBS olive oil
salad base of your choice
Turn the broiler on high. While the oven is preheating get to work prepping the steak. Amply rub both sides of the meat with the combination of salt and pepper (if you're partial to a spice rub that can be used as well) and place in a roasting pan. Cook for approximately 9 minutes (turning halfway through) or to a minimum internal temperature of 150° for medium rare/medium. The steaks I bought weren't large, but they were thick so adjust the cooking time as necessary being careful not to overcook the meat. After taking the meat out place it on a plate and cover it with foil to give it time to rest before cutting it.
While the meat is cooking prepare the goat cheese medallions. Whisk the egg in a small bowl and use another small bowl for the breadcrumbs. Slice the goat cheese into disks of a medium thickness. Coat amply with the egg and dredge through the bread crumbs. Using a small saute pan heat up the olive oil until it starts to shimmer. Pan fry each side until golden brown, taking care not to go too long or the cheese will melt out of the bread crumb barrier. Try to do this right before you eat so the cheese is still warm and somewhat melted when you go to eat.
Using the salad mix of your choice (in this case I used a bagged variety from Trader Joe's) cover a large place. Slice the meat as thinly as you can manage and lay across the lettuce. Garnish with the goat cheese medallions and enjoy!
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