Tri Tip Salad
Sliced tri tip over greens with cherry tomatoes, avocado, cotija, and a lime vinaigrette. The light, fresh way to stretch the leftovers.
Not every leftover play has to be a handheld. Sliced tri tip over greens with a bright lime-cumin vinaigrette is the light, fresh counterweight to a weekend of smoke and char, and it still eats like a real meal.
Warm beef over cool greens, creamy avocado, salty cotija, and acid to cut it all. It is the dish that makes cooking an extra-big tri tip feel like a plan, not an accident.
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
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
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
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.