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Chef Beorn's Tri-Tip Salad

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“I normally shy away from salads, but I wanted to create one that a "meat and potatoes" guy might like.”
READY IN:
26mins
SERVES:
5-6
YIELD:
5 Salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Season your steaks with salt, pepper and garlic.
  2. Drizzle 1-2 teaspoons of Canoloa Oil on a sizzle platter or sheet pan.
  3. While this is happening, Go and preheat your oven to 350 degrees.
  4. Place steak in saute pan and sear for about 4 minutes
  5. Lower heat to medium.
  6. Sear other side for 1-2 mins and then with an oven mitt, carefully place the saute pan into the oven for about 4 minutes
  7. Remove from oven and allow to rest 5 minutes.
  8. In the meantime, Let's put the salad together.
  9. Go ahead and put the salad in the bowls.
  10. Now, in a saucepan, bring the coconut milk to a boil.
  11. Add the cous cous and a pinch of salt.
  12. Stir until liquid starts to get absorbed. Check for tenderness.
  13. Strain and reserve the cous cous.
  14. Reserve the coconut milk too.
  15. Mix mint, kaffir lime leaves, and coconut milk in a bowl and whisk.
  16. Strain and toss with cous cous.
  17. Sprinkle cous cous over salad.
  18. Mix dressing by combining olive oil, balsamic vinegar, and parmesan in a bowl and whisk.
  19. Drizzle a little over each salad.
  20. Now let's get back to the steaks.
  21. Slice each steak diagonally across the grain (the striations you see on top of the steak).
  22. Lay the slices over the top of each salad.
  23. Just before serving, garnish with bell pepper (Red and Green) and red onion.

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