Thai Tri Tip Salad

 

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I refuse to believe that summer is coming to an end! As long as the weather is nice we will keep barbecuing! I love a good steak and I grew up eating tri tip in California. This Thai Tri Tip Salad has great flavor combinations and doesn’t leave you full and uncomfortable. The dressing is light and the mangos give it just enough sweetness.

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I don’t think you can ever eat too much salad and they have complimented my dishes all summer! The great thing about salads is that they can easily be the main dish with adding veggies or bread. The Mister and I were surprised by how easy it was to eat all the meat between the both of us! The salad compliments the meat so well and gives authenic Thai flavors I was hoping for and love!

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I have a new love for salads this summer and this Thai Tri Tip Salad fits into my favorites! The cilantro and red onion bring out and enhance the flavor for your palette. There is something about salads that is thirst quencing especially during the warm summer months! I can’t wait to experiment with seasonal vegetables and flavors this winter!

Thai Tri Tip Salad

Ingredients

  • 1lb tri tip (cut in half length wise)
  • 3 Medium limes (squeezed)
  • 2 tablespoons jalapeno (minced)
  • 1 1/2 tablespoon packed brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons garlic (minced)
  • 2 teaspoons fresh ginger (minced)
  • 3 tablespoons canola oil (more for grilling)
  • 2 tablespoons Asian sesame oil
  • kosher salt and black pepper for seasoning
  • 2 Medium ripe mango (diced)
  • 1/2 Small red onion (thinly sliced)
  • 10oz romaine lettuce
  • 3 tablespoons fresh cilantro (chopped)

Directions

Step 1
combine lime juice, jalapeƱo, brown sugar, fish sauce, garlic, and ginger in small bowl. Whisk in both oils in a slow stream; set aside.
Step 2
Prepare a medium high gas grill or charcoal grill 400 degrees-475 degrees.
Step 3
Pat the tri tip dry and season well with salt and pepper. Oil the grill and grill the steaks, turning once until medium rare. About 6 minutes. Transfer to a cutting board and let rest for 5 minutes. Then thinly slice across the grain.
Step 4
In a large bowl combine lettuce, mango, red onion and 2 tbs of cilantro. Toss with enough dressing to coat. Divide the salad onto plates and pour the remaining dressing over steak and sprinkle with cilantro.

recipe adapted from Ronne Day

  2 comments for “Thai Tri Tip Salad

  1. June 29, 2016 at 7:09 PM

    Thanks so much for trying my recipe! I’m always delighted to know that someone has enjoyed something I’ve developed! All my best! ~ Ronne Day

    • Kailee Fitch
      July 23, 2016 at 5:09 PM

      Thank you Ronne!!

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