+
4 (4)

Categories: Grilled, Main courses, Salads

Tim Hollingsworth's tri-tip salad

Tim Hollingsworth's tri-tip salad
Cheryl A. Guerrero / Los Angeles Times

Tim Hollingsworth cooks tri-tip just like his father did, which is certainly not to suggest he cooks it the same way that his father did. After all, Hollingsworth is the chef at the new-wave barbecue joint Barrel & Ashes in ... Read more

Total Time: 1 hour, 10 minutes, plus marinating and resting times | Serves 4 to 6

Tri-tip

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1 (2- to 2½-pound) tri-tip, trimmed
  • 1 onion, thinly sliced
  • 3 tablespoons garlic, chopped
  • 1 bunch thyme, chopped
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar

Step 1Combine the onion powder, garlic powder, cayenne, red pepper flakes, about 1 tablespoon salt and 1/2 teaspoon freshly ground pepper in a bowl. Rub the mixture over the tri-tip to cover the surface evenly. Top with the sliced onion, chopped garlic and thyme, cover the bowl and refrigerate at least 2 hours, up to overnight.

Step 2Transfer the tri-tip and the rest of the ingredients from the bowl to a sealable plastic bag. Add the olive oil and vinegar, press out any air, seal tightly and then rub to distribute evenly over the surface of the meat. Refrigerate at least 6 hours or overnight.

Step 3Grill over high heat, searing both sides, then move to a cooler spot on the grill and cook, turning frequently, until well-browned and medium-rare to medium (about 130 degrees), 30 to 40 minutes. The meat should feel firm but still give with pressure.

Step 4Set aside to rest at least 10 minutes before carving. Slice it thin, across the grain, holding the knife at a slight angle to make wider slices.

Tri-tip salad

  • 2 cloves garlic, minced
  • 1 large shallot minced
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Tri-tip, thinly sliced
  • 2 cups diced tomato
  • 1 small onion, diced
  • 1 avocado, diced
  • 2 tablespoons chopped cilantro
  • Juice of two limes
  • 3 cups arugula

Step 1Combine the garlic, shallot, vinegar and olive oil in a bowl, and whisk to combine. Season with salt and pepper. Spoon 4 teaspoons over the tri-tip and toss to combine. Reserve the remainder.

Step 2Combine tomato, onion, avocado, cilantro and lime juice in a bowl, and set aside for 30 minutes. Drain any excess liquid and season to taste with more salt and pepper.

Step 3Place the arugula in a large bowl and toss with just enough of the reserved vinaigrette to moisten lightly.

Step 4Line a platter with the arugula. Arrange the sliced tri-tip on top, then spoon over the tomato mixture. Serve immediately.

Each of 6 servings:
Calories 521; Protein 38 grams; Carbohydrates 11 grams; Fiber 4 grams; Fat 36 grams; Saturated fat 9 grams; Cholesterol 120 mg; Sugar 4 grams; Sodium 83 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Grilled
Bruschetta alla Matalotta
Grilled beef skirt steak with onion marinade and chimichurri
Grilled whole snapper with tomato-cucumber salad
Grilled rabbit, lamb and chorizo with romesco sauce