CHEF BEORN'S TRI-TIP SALAD

Chef Beorn's Tri-Tip Salad image

Provided by Chef Beorn Hockenhu

Time 26m

Yield 5 Salads, 5-6 serving(s)

Number Of Ingredients 16

2 lbs sirloin, tri tip cut into 4 oz portions (or use your favorite steak)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 ounce canola oil
5 cups mixed salad greens (Frisee, Radicchio, Spinach, Arugala)
1 cup couscous
1 cup coconut milk
15 mint leaves (finely chopped)
6 kaffir lime leaves (fine julienne, stems discarded or 1 oz. fresh lime juice)
6 ounces bell peppers (Red and Green, fine diced)
5 ounces red onions (fine diced)
5 ounces olive oil
2 ounces balsamic vinegar
1 tablespoon brown sugar
1 ounce parmesan cheese (Shredded)

Steps:

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