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.