Summertime for me includes lots of grilling. In southern California we can pretty much use the grill year-round. But during the hot summer months, it’s actually a necessity.
Santa Maria grilled tri tip is one of my favorite things off the grill. It's a California thing, originating from the town of Santa Maria, near Santa Barbara (southern California coastline, north of Los Angles, for those of you how don't speak California). It's lean and flavorful, and adds a little pizzazz to the normal routine. I like to buy a big-ish roast, grill it up, serve it with horseradish sauce, and then covet the leftovers and save them for salad the next day.
The dressing I came up with has both horseradish and fresh rosemary, which goes so well with the tri tip. The teaspoon of honey cuts the sharpness, and smooths it out. Use sugar if you don’t have honey on hand.
You could use any leftover steak with this salad. If you want a good recipe for Santa Maria Grilled Tri Tip, see the link below.
Ingredients
8 cups mixed greens (baby lettuce, arugula, romaine, etc.)
1/2 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 large or 4 small tomatoes, cut into wedges
1 avocado, sliced
1/4 lb blue cheese, crumbled
1 1/2 lbs (or thereabouts) grilled tri tip or steak, cooled and sliced
Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp dijon mustard
2 tsp horseradish (prepared/jarred)
2 cloves garlic, roughly chopped
1 tsp fresh rosemary, roughly chopped
1 tsp honey or sugar
1 tsp sea salt
1/2 tsp freshly ground pepper
This salad makes 4 individual servings. Divide the ingredients between 4 dinner plates. Combine the dressing ingredients in a blender and blend until smooth. Drizzle each, or serve on the side.
Recipe for great Santa Maria grilled Tri Tip here: http://americanfood.about.com/od/californiaregionalcuisine/r/Barbecued_Tri_Tip.htm
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