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.

Ingredients:

• 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

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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.

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.