Advertisement

Tim Hollingsworth's tri-tip salad

Time 1 hour 10 minutes
Yields Serves 4 to 6
Tim Hollingsworth’s tri-tip salad
(Cheryl A. Guerrero / Los Angeles Times)

Tri-tip

1

Combine 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.

2

Transfer 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.

3

Grill 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.

4

Set 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

1

Combine 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.

2

Combine 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.

3

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

4

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


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.