Tri-Tip Salad | Day 21 of 31 Days of Salad

posted on: Saturday, January 21, 2012

When we moved to Bahia 5 months ago we decided that we would visit one new place every Saturday. Also, Saturdays are a total win because that's when our local butcher gets fresh meat. So on Saturdays we usually eat red meat and we usually go on some adventure. It's a nice combination.

Usually we have meat with rice and beans and a salad on the side, but by the time the weekend rolls around I'm in the mood for something else as the main dish. This is why I like making tri-tip salad because it's a meal, a full on meal. No rice and beans needed. It's a meal that gives us plenty of fuel to then go and explore.

Today we explored a new waterfall and took two of Enzo's friends for the ride. Christian used Enzo's goggles to try and find Baby Maria's lost earring. No luck. But he did find $2.00 which he used wisely on popsicles on the way home.

Basically this was our Saturday:

Tri-Tip salad. Waterfall. Friends. Playing in the waterfall with friends in the pouring rain. Car not being able to go uphill because of the rain. Me and kids getting out of the car and cheering Christian on as he tried to get the car out of the mud hill. Popsicles that paint your tongue. Baby Maria having no regard for sanitation whatsoever. 

On that note can I show you how to make a really hearty salad?

Tri-Tip salad

Preparing the Meat

1 lb. Tri-Trip cut into fillets
4 limes, halved
6 cloves of garlic
2-4 tablespoons vegetable oil

1. Squeeze the lime juice into a big bowl/pot and add the garlic. Smash the garlic with a mortar and spread the lime juice and the garlic around in the bowl. Save the lime peels.

2. Rub salt on both sides of the fillet. Repeat with all of the fillets. 

3. Add the salted fillets to the pot along with the lime peels and mix with your hands to make sure all of the fillets are coated with lime juice and garlic.

4. In a large hot frying pan add 1 tablespoon vegetable oil and. Add half of the fillets. Cook the fillets on each side for about 2-4 minutes until brown. Then cover the pan and cook for an additional 3-5 minutes until the meat is done. Add more oil to the pan if needed. Repeat with the remaining fillets. When the meat is cooked put on a plate and reserve. Keep the juices in the frying pan, you will use it later to sauté the onions.

1 head of lettuce, washed
1 cup bean sprouts
2 large red onions, thinly sliced
1 lb. tri-tip cooked and cut into thin slices
4 hardboiled eggs cut into slices
2 tomatoes, washed and sliced
gorgonzola cheese to taste

Using the hot oil in the frying pan from the meat, sauté the onions and reserve. Then assemble the salad in a shallow round pan. First put the lettuce, then spread the bean sprouts on top. Add the sautéed onions along with the juices in the pan to the salad. This will serve to dress the salad. Add the tri-tip strips on top then layer the eggs, and tomatoes. Finish with a touch of gorgonzola cheese to taste. Serve immediately.


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