Hello all– Last weekend, Larry grilled a juicy tri tip steak when friends came to dinner. So we’ve been benefitting from leftovers this week, starting with this tri tip salad. It’s like the upscale cousin of good old taco salad. Add in the avocado relish to make it creamy, crunchy good. (Plus that relish is delicious spread on toast the next morning for breakfast!). You know you could use any grilled piece of beef or chicken and make your own version of this fresh dinner…
TRI TIP SALAD WITH AVOCADO RELISH
several small slices of grilled tri tip *
1 cup fresh or frozen corn
1 cup black beans (from a can, rinsed)
1/2 cup jicama, peeled and chopped into little chunks
1/2 cup cherry tomatoes, halved
1/2 cup cortijo Mexican cheese, crumbled
1 avocado cut in nice chunks
1/2 cup cilantro, chopped to bits
1 tsp. lime rind, grated finely
2 green onions, chopped
2 tab. olive oil
3 shakes of garlic salt
Spread the lettuce over a pretty platter. Then layer on the corn, beans, jicama and tomatoes. Spread the tri tip across the center and sprinkle it all with crumbled cortijo cheese. Makes 2 large servings.
To make the relish, gently fold together all the ingredients and spoon it over the salad when you’re ready to eat. Serve it up with some rosemary orange cornbread** and a glass of sangria. Maybe you can imagine summer is here early!
*To grill tri tip, we coat the meat with McCormick’s Montreal Steak seasoning and let it sit a couple hours in the fridge. Sear it on high on your bar-b-que for just a couple minutes. Then move it to lower heat and let it cook until an internal themometer measures 130 degrees. Remove it from the heat and let it sit 10 minutes to seal in the juices before you slice it up.
**Rosemary Orange Cornbread recipe– https://thethankfulheart.wordpress.com/2013/03/05/orange-rosemary-cornbread-2/