A salad a day keeps the doctor away.  At least that’s a rule I live by.  Salad is legitimately my favorite food, and I do eat one everyday.  I change up the way I make them though, which means I never get sick of eating the ‘same old boring salad.’  Some days it’s really simple with just some greens, other raw chopped veggies and a drizzle of olive oil.  Other days it’s epic, like this grilled tri tip and brie salad.

Brie might be one of the most perfect foods.  It pairs so well with sweet and savory, hot and cold, for breakfast lunch or dinner.  No matter what you’re eating, brie would make it better.  I can’t even say that about ice cream.  Is brie better than ice cream?  Let’s not be ridiculous.

As far as the tri tip, it’s quickly becoming one of my favorite cuts of meat.  The fat marbled through the beef caramelizes so wonderfully when it’s cooked, unlike other cuts of beef.  I took a bite, looked at Jon and said, “I understand why people like the fat on beef now.  This is good stuff.”  Or maybe it’s the dry rub I put on it that pairs so beautifully with it.  Either way, this grilled tri tip is superb!  And it’s so SOOOO easy!  Make it for dinner tonight, then slice the leftovers to go over this salad tomorrow.  2 awesome meals, and only a little time spent in the kitchen.

 

 

Grilled Tri Tip and Brie Salad

Grilled Tri Tip and Brie Salad

Ingredients

    Grilled Tri Tip:
  • 2 lb tri tip
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 2 tsp black pepper
  • 2 tsp sugar
  • 1 tsp onion powder
  • Grilled Tri Tip and Brie Salad:
  • grilled tri tip (leftovers)
  • wedge of brie
  • mixed greens
  • thinly sliced red onion
  • olive oil
  • balsamic glaze (I got mine from Trader Joes)

Instructions

Remove your tri tip form the fridge 1 hour before you want to grill it. A room temperature steak cooks more evenly.

Prepare your grill for hot direct heat on one side (as hot as you can get it), and low/medium heat on the other.

While the grill is pre-heating, mix all the seasonings in a bowl and rub a generous amount of seasoning on both sides of the steak. You might not use all the seasoning.

Once the grill is ready, place the tri-tip on the hot side of the grill and sear each side for about 4 minutes. Move the tri-tip to the cool side of the grill, close the lid and grill for about 30 minutes. Each grill and piece of meat are different, so the exact grilling time here may be more or less depending on how you like our meat cooked.

Remove it from the grill and cover it with tin foil for 10 minutes. Slice against the grain and serve.

Salad:

Toss the greens with a little splash of olive oil and a sprinkle of salt.

Add the greens to your serving plate and top with thinly sliced re donjons, sliced chilled tri tip, sliced brie and then drizzle with balsamic glaze.

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