Рецепт Grilled Tri Tip Steak Salad Bowl
This meaty main-course Grilled Tri Tip Steak Salad Bowl has layers of full flavors that will fast become a family favorite.
Grilled Tri Tip Steak Salad Bowl
FOR THE DRESSING
½ ripe avocado 1 teaspoon garlic hot sauce ½ teaspoon salt 1 tablespoon freshly squeezed lime juice 1 tablespoons water ½ tablespoon rice wine vinegar 3 Tablespoons avocado oil ¼ cup fresh cilantro leave FOR THE SALAD
8 ounces leftover grilled tri tip, sliced real thin 1 white onion, sliced ½ Tablespoon avocado oil 1 cup frozen corn, cooked 1 cup pinto beans, drained ½ avocado, chopped 6 ounces shredded cabbage
Make the salad dressing first Peel, seed, and dice avocado and place in blender or food processor. Add salt, lime juice, water, vinegar, hot-pepper sauce, and cilantro leaves. With the machine running, slowly drizzle in oil until a creamy emulsion forms. Transfer vinaigrette to a small bowl or squeeze bottle. Refrigerate for up to 2 days. In a skilled over medium high heat add ½ Tablespoon avocado oil. Cook onion, stirring often, until caramalized (about 10 minutes). I added my sliced beef to the last 3 to 5 minutes before the onions were ready. Set aside. Mix 3 Tablespoons of the dressing with the shredded cole slaw. Layer the cole slaw on the bottom of the bowl. Add the rest of the ingredients. Enjoy. Nutrition per 2 Tablespoons of Dressing
67 Calories
- Fat 56
- Total Fat 6.2
- Saturated Fat 1.3 g
- Trans Fat 0.0g
- Cholesterol 0 mg
- Sodium 318 mg
- Potassium 160 mg
- Total Carbohydrates 2.8 g
- Dietary Fiber 2.2 g
- Protein 0.6 g
Serving size: 383 g Calories: 420 Fat: 20.3 Saturated fat: 5.8 Carbohydrates: 29.5 Sugar: 7.7 Sodium: 82 mg Fiber: 8.6 Protein: 34.3 Cholesterol: 81 mg 3.2.2708
I am speechless. Literally. After I sunk my teeth into this bold and hearty salad bowl, I was ready to create a second one. There was no time for me to speak in between bites. Yes, it was that good. The avocado dressing mixed into the shredded cabbage is genius. The flavors pop and I found myself practically scarfing down this meal. I made myself slow down, relax and enjoy my meal. Every single last bite of it. It was a stressful meal to create. I ended up with a whopping headache. No, it had nothing to do with this being a complicated recipe at all. I was interrupted in the middle of preparing this dish. The hubby wanted me to take a look at what a great job he did manicuring our front lawn and shrubbery. Then, when I returned to my prep, he asked me a question, and as I looked up toward him to speak, I knocked over the entire bottle of avocado oil. I had just enough for this recipe and that bottle had just been open. Oil everywhere. My prep area was drenched in oil. I had to stop prepping to clean the slick oily mess all over the counter top and underneath every bottle, condiment and utensil I had set down. Lucky for me the end result was so damn delicious that I must and I repeat must, make this again. The trip tip was left over from the evening before. A Costco tri tip made by Morton’s. In my humble opinion is the absolute best and I don’t need to add my own rub or marinade to it. All I had to do was fire up the grill and let it grill to absolute perfection. In the end, all’s well that ends well. Thanks for stopping by and have a great day.
Marlene
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