Seared Tri Tip Steak over Caesar Brussel Sprouts and Radicchio
The other day I was pondering what was in my fridge and what I would like to eat, and I realized I actually had a strong desire for red meat. I typically incorporate meat or poultry into just 1 dish per week, as all my meals begin with a vegetable and build outward. But on this day, I was craving marinated, tender, juicy steak. Maybe it was my body telling me I needed a little iron, or perhaps it was my taste buds telling me they wanted to change things up. I immediately texted my father for our family’s steak marinade, and hopped in my Jeep and off to the local market to find some beef. I found a perfectly portioned amount of organic, grass-fed tri-tip (I believe it was the only one on the shelf), and it seemed meant to be. When I got home, I put the marinade together in less than 5 minutes, then headed out on a dog walk to let the meat build flavor and tenderize. When we got home, dinner was on the table in less than twenty minutes, and I was suffonsified. Note that the first time I made this, I did not include avocado, but I’ve added it in the recipe as I think it will add a delightful creaminess to the salad.
Organic, grass-fed trip tip
Garlic
White onion
Red wine
Thyme
Olive Oil
Salt
Pepper
Castelfranco radicchio
Brussel Sprouts
Avocado
Parmesan
Lemon
Dijon Mustard
Worcestershire Sauce (can substitute with soy sauce if you are out)
Butter
Combine 1 cup of red wine, ½ cup diced onion, 1 tablespoon of olive oil and 1 clove minced garlic in a shallow pan or bowl that you will marinate your steak in. Generously season your steak with salt, pepper and thyme. Marinate for 1 hour, flipping steak halfway through.
Turn a large pan to medium high heat and melt 1 tablespoon of butter in the pan. Sear steak for 4 minutes on each side. Continue searing until the steak reaches 130 degrees F (for medium rare), then remove from pan and let rest for 5 minutes. Slice into thin strips.
Remove the stems from your brussel sprouts, and finely dice them into shreds along with your radicchio. Place the amount you will be eating in a large bowl.
To make the dressing (reprinted from Genius Kitchen), combine 2 tablespoons lemon juice, ¾ teaspoon mustard, ¾ teaspoon worcestershire sauce, 1 teaspoon minced garlic, ¼ cup mayonnaise and several grinds of salt and pepper in either a medium bowl or the jar that you plan to store the dressing in. Whisk with a fork. What you’re about to do next, is the essential ingredient to good, creamy caesar, dressing, and it’s actually a technique- pour ½ cup olive oil into a measuring cup, and slowly pour the oil from that cup into your bowl while continuously whisking.
Add diced avocado to your brussel sprouts and radicchio, and toss with dressing. Make sure the avocado and dressing are evenly distributed and coating all leaves. Place in a serving bowl. and top with tri tip and some freshly shaved Parmesan. Enjoy!
