Imagine a dish that transforms an ordinary meal into a culinary masterpiece—a salad so irresistible it'll make your taste buds dance with excitement! Our Arugula Salad with Grilled Tri Tip is not just a recipe; it's a gourmet journey that combines the peppery kick of fresh arugula with perfectly grilled, melt-in-your-mouth steak. Whether you're a seasoned home chef or a weekend cooking enthusiast, this recipe promises to elevate your dining experience from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz arugula
- 1 lb tri tip steak
- 1/4 cup balsamic vinaigrette
- 1/4 cup parmesan cheese, shaved
- Salt and pepper to taste
Instructions
- Remove tri tip steak from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Preheat outdoor grill or cast-iron grill pan to high heat (approximately 450-500°F).
- Pat tri tip steak dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- Place tri tip on hot grill and cook for 5-7 minutes per side for medium-rare, achieving a nice dark crust and internal temperature of 130-135°F.
- Remove steak from grill and let rest on a cutting board for 10 minutes to allow juices to redistribute.
- While steak rests, wash arugula and pat dry using salad spinner or clean kitchen towel.
- Slice tri tip against the grain into thin, diagonal strips approximately 1/4 inch thick.
- In a large salad bowl, toss arugula with balsamic vinaigrette until leaves are lightly and evenly coated.
- Arrange dressed arugula on serving plates and top with sliced tri tip.
- Sprinkle freshly shaved parmesan cheese over the salad.
- Serve immediately while steak is still warm and arugula is crisp.
Tips
- • Temperature is key: Always let your tri tip rest at room temperature before grilling to ensure even cooking and maximum tenderness. • Invest in a meat thermometer to guarantee the perfect medium-rare doneness (130-135°F). • Always slice the steak against the grain to maximize tenderness and create beautiful, thin slices. • Use fresh, high-quality arugula for the best flavor and crisp texture. • Don't overdress the salad—a light coating of balsamic vinaigrette is all you need to enhance, not overpower, the ingredients. • Let the steak rest after grilling to allow juices to redistribute, ensuring a juicy and flavorful result. • For extra flavor, consider adding a light sprinkle of fresh cracked black pepper or a drizzle of good quality olive oil before serving.
Nutrition Facts
Calories: 440kcal
Carbohydrates: 8g
Protein: 36g
Fat: 32g
Saturated Fat: g
Cholesterol: 105mg
