Chimichurri Tri-Tip & Salad

mustard vinaigrette

STARS

Grill tri-tip steaks just how you like them. Serve alongside a homemade chimichurri sauce of fresh parsley, cilantro, garlic, and pepper that packs a punch of flavor. Add a salad of spring greens, tomato, cucumber, radish, and cauliflower with mustard vinaigrette for some vegetable crunch.

Difficulty Level

Total Time: 30 minutes

Active Time: 30 minutes

Ingredients

Cauliflower & Steak

1 head cauliflower, cut into florets
4 6-ounce tri-tip steaks
4 cups spring mix lettuce
1 cup cherry tomatoes
Salt and pepper

Whole Grain Mustard Vinaigrette

1 tablespoon whole grain mustard
2 tablespoons apple cider vinegar
¼ cup extra virgin olive oil
1 teaspoon thyme leaves
½ teaspoon kosher salt, to taste
Black pepper, to taste

Chimichurri Sauce

¼ cup parsley
½ cup cilantro
2 jalapeños, deseeded
1 garlic clove, peeled
2 tablespoons apple cider vinegar
½ cup canola oil
Salt and pepper to taste

Directions

Preheat the oven to 400°F

Season the cauliflower florets with salt and pepper and toss with 1 tablespoon olive oil on a baking sheet. Roast until golden and tender, about 15 minutes.

Heat a large skillet or grill pan to high. Pat the steaks dry and season with salt and pepper. Quickly sear the steak for 2-3 minutes per side to form a crust. Transfer to a baking sheet and roast until the steak reaches an internal temperature of 140℉ then remove from the oven and rest for 3-5 minutes before slicing.

Add all the vinaigrette ingredients to a jar with a lid and shake until emulsified. Season to taste.

Add all chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.

To serve, toss the greens, tomatoes and roasted cauliflower with the mustard dressing in a large serving bowl. Serve with cauliflower, grilled steak and chimichurri.