spicy sambal chopped green salad with bloody mary marinated tri tip
This dish basically combines all my favorite things. My favorite meat marinade, my favorite veggies, and my favorite salad dressing. It’s all in there. Sweet, spicy, crunchy and a bit of tang.
Ingredients:
1 tri-tip, approximately 2 lbs of meat
2 cups of tomato juice
1/8 cup of avocado oil
2 Tbsp worcestershire sauce
1 Tbsp prepared horseradish
1 1/2 tsp celery seed
1/2 tsp celery salt
juice of 1 lime
1 tsp white pepper
1 garlic clove, minced
1 tsp salt
chopped green salad
2 cups lettuce, chopped
2 cups cucumbers, chopped
2 avocados, peeled, pitted and chopped
all ingredients tossed together with 1/3 cup dressing
spicy sambal salad dressing
1 bunch cilantro, stems removed
1 clove garlic
10 mint leaves
1/2 tsp salt
juice of 6 limes
1/8 cup water
1/4 cup fish sauce
2 tsp sambal
handful of roasted peanuts
Directions:
Place tri-tip in a large (gallon) ziplock bag. Pour in tomato juice, oil, worchestershire, and lime. Add dry ingredients. Seal bag, omitting all air, and manipulate liquid around meat until combined. Place in fridge for 4-6 hours. 1/2 hour before grilling, remove meat, pat dry, and let sit out to rest.
Grill on a medium flame, turning every 8 or so minutes, until meat feels firm, but still has some give. (About 25 minutes). Remove from heat and lest rest for 20 minutes. Carve against the grain.
Place slices of tri tip on each plate. Top with healthy serving of the salad, and top with peanuts.