Tri Tip Salad

Ingredients

• 1/2 lb cooked tri tip, sliced thin
• 6 cups mixed greens or chopped romaine
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• 1/3 cup crumbled cotija
• For the vinaigrette: 1/4 cup olive oil, 2 tablespoons lime juice, 1 clove garlic minced, 1/2 teaspoon cumin, salt

Instructions

1. 1

   Whisk the olive oil, lime juice, garlic, cumin, and a pinch of salt into a vinaigrette.

   Cumin and lime are what make this read Central Coast and not generic steakhouse.

2. 2

   Toss the greens with most of the dressing and spread them on a platter.

   Dress the greens lightly so they do not wilt before the beef hits them.

3. 3

   Top with the sliced tri tip, tomatoes, avocado, onion, and cotija, then drizzle the rest of the dressing over.

   Warm or room-temp tri tip over cool greens is the whole appeal. Slice it just before serving.

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