Southwest American Wagyu Tri-Tip Salad
BY: Rebecca Robison
- ¼ cup olive oil
- 5 garlic cloves, crushed
- 2 tablespoons dried oregano
- Juice and zest from 1 large lime
- 1 cup prepared salsa
- 1 teaspoon salt
- ½ teaspoon coarse ground black pepper
- 1 cup cilantro, stems removed and coarsely chopped
Tri Tip and Salad
- 1 American Wagyu Tri-Tip Buy Now
- 1 tablespoon oil
- 1 large yellow onion thinly sliced
- 2 poblano chilies, (roasted over an open flame on stove top or in the oven at 400 until charred), char removed then diced
- 1 bottle beer
- 8-10 ounces spring greens
- 1 small jicama, thinly sliced into strips
- 6 ounces plum tomatoes halved
- 2 ears charred corn, cut off the cob in strips
- 2 medium avocados, sliced
- 1 small orange, thinly sliced, rind removed and cut in half
- Limes slices to squeeze
Combine oil and garlic in a heatproof cup and heat in microwave for about 45 seconds. Set aside to cool. Combine garlic oil with oregano, lime juice, zest, salt and pepper and cilantro. Place in a large zip to bag and add the tri-tip. Turn the bag often so the roast is completely coated with the marinade. Refrigerate for 4-6 hours or overnight.
up to 24 hours
When ready to cook, remove from the fridge and let come to room temp for 30-40 minutes.
Tri Tip and Salad
Set oven to 325°F
In the bottom of an enameled cast iron Dutch oven, add the onion and peppers. Pour beer on top. Place the marinated tri-tip on top of the vegetables. Cover and roast in a 300-degree oven for 3 to 3.5 hours. Remove from the oven and let rest.
Place the spring greens on a platter. Slice the warm tri-tip and place on top of the greens. Scoop up the peppers, onions and the juices left in the pan and drizzle over top of the beef. Assemble the jicama, tomatoes, corn, avocado and orange slices around the greens and tri-tip slice.Squeeze fresh lime over the whole salad. The tri tip best served warm on top of salad, but can also be served cold.
Alternatively, cook in a slow cooker and use shredded for tacos or burritos.