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Tri-Tip Salad with Beets and Arugala (Gluten-Free)

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.

Photo: CC--Glenn DettwilerIngredients:

  • 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

Directions:
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.

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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.

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