Guest Blogger Katie makes Tri Tip Salad - Sweet Potato Chronicles

Guest Blogger Katie makes Tri Tip Salad

Katie Whit­ing is a reg­u­lar reader of SPC and when she sent me a note about this great salad she makes for her fam­ily, I asked her if she'd do a guest post for us. And here it is! I love meal sal­ads and this one sounds right up my alley. I've been crav­ing Asian flavours lately and can't wait to try this one.  Katie is a mar­ket­ing coor­di­na­tor and food con­nois­seur at Food Ser­vice Ware­house, a restau­rant equip­ment and sup­plies web store. She's Mom to a son and a daugh­ter and lives in Cal­i­for­nia. — C.M.

Get­ting the fam­ily to eat salad can be a bit of a chal­lenge but this Tri Tip salad will soon make it onto your kids spe­cial treat list. Our ver­sion of this well-known dish is heav­ily influ­enced by Thai fla­vors, but you can go as easy on the chili as you want. It’s a healthy meal that has a deeply sat­is­fy­ing range of fla­vors and enough inter­est­ing tex­tures to keep even the most fickle feeder munch­ing right to the end.

Tri Tip is a cut of beef from the sir­loin area and is per­fect for this kind of meal because it’s a tasty, ten­der cut that won’t break the bank. We love our tri tip mar­i­nated, so if you have time, pre­pare the meat the day before you plan to eat this deli­cious salad.

Tri Tip Salad

Serves 6

For the beef
1½ lbs Tri-tip (make sure you get it with the fat trimmed)
1 Tbs of fish sauce
½ Tbs of dark soy sauce
1 lime
½ Tbs dark sugar
1 Tbs gar­lic, minced
A thumb-sized piece of fresh gin­ger, grated

For the salad
(Ingre­di­ents in this sec­tion of the recipe are super flex­i­ble; within rea­son, just go with what­ever you’ve got to hand, or fol­low our guide­lines below).
1 cucum­ber, finely sliced length­ways
1 car­rot, finely sliced length­ways
2 spring onions, finely sliced length­ways
1 good hand­ful of bean sprouts
10 cherry toma­toes, chopped in half
5 medium radishes, finely sliced
1 red pep­per, thinly sliced
1/2 small head of crispy let­tuce, such as Ice­berg, shred­ded
½ red onion, thinly sliced
8 baby sweet­corn, chopped into quar­ters
1/2 cup cilantro, roughly chopped

For the dress­ing
2 limes, squeezed
a dash of fish sauce
lemon­grass (prefer­ably fresh and sliced from the white sec­tion of the stalk)
a red chilli, deseeded and finely chopped
canola oil
1 Tsp brown sugar
1 Tbs of grated coconut (or coconut cream)
½ cup unsalted peanuts
1 tbs corian­der seeds
a sprin­kling of sesame seeds

Method

First, pre­pare the mari­nade. Com­bine every­thing from the ‘For the beef’ ingre­di­ents apart from the Tri Tip itself. Pound together in a small bowl until a smooth paste is formed. Cover the meat with the mix­ture and leave over night (or at least for a few hours).

When you’re ready to eat, remove the tri tip from the fridge and leave to stand while you slice all your veg­eta­bles. As you chop them, add them to a large bowl that you’ll be serv­ing from later.

Now it’s time to grill the meat. How you cook your tri tip is up to you and depends on whether you like rare, medium or well-done steak. As a guide, an inter­nal tem­per­a­ture of 125F will give you rare, 140-145F will give you medium and 160F will cook your meat through and through. Let the tri tip stand for about 10 min­utes under some tin foil while you pre­pare the dressing.

Lightly crush the corian­der seeds and toast in a dry pan along with the sesame seeds and peanuts. Keep a close eye on these – you don’t want them to burn!

Now mix the rest of the ingre­di­ents together thor­oughly. Feel free to get a bit rough here, you want the chilli and lemon­grass to start break­ing down, and for all the sugar to dis­solve. Taste and sea­son as appropriate.

Pour the dress­ing over the salad in the bowl and mix well. Carve the meat into thin slices and place on top of the rest of the salad. Scat­ter the toasted seeds over every­thing and serve with green tea and chopsticks!

  

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