Celiac.com 05/03/2016 - In many parts of the country, it's not uncommon to find some meat in your salad. This recipe tops fresh greens with sweet oranges, roasted beets and sliced Tri-tip steak.
- ½ to ¾ pound tri-tip steak
- 3 green onions
- 2-3 cups baby arugula or mixed greens
- ½ cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 sweet orange, segments
- 1 tablespoon olive oil
- 2 whole beets, roasted, peeled and diced
- 1 clove garlic
- 1 lime
- kosher salt
- black pepper
Heat broiler and line a rimmed baking sheet with nonstick foil.
Season the steak with the cumin and ½ teaspoon each salt and pepper and broil to desired doneness, 7 to 8 minutes per side for medium-rare.
Transfer to a cutting board and let rest for at least 5 minutes before slicing.
Meanwhile, place the oil and ¾ cup water in a large nonstick skillet and bring to a simmer.
Add the garlic to the pan and cook, tossing, for 1 minute; remove from the heat.
Grate the zest of 1 lime over the beets
Add the roasted beets, then squeeze the lime juice over the mixture.
Sprinkle with the parsley, scallions, and top with salt and pepper, to taste; toss to coat.
In a large bowl, toss together the arugula, cilantro, then the beets and sliced steak.