Tri-Tip Steak Salad Recipe

First, prepare the steak. Pat the tri-tip dry with paper towels, then salt liberally with 2 teaspoons kosher salt (about 1 teaspoon per side) and freshly cracked black pepper. Set aside to rest at room temperature for 20-30 minutes.

Meanwhile, make the chimichurri vinaigrette by combining the oil, red wine vinegar, cilantro, parsley, garlic cloves, dried oregano, red pepper flakes, and salt in a blender. Blend until smooth, then set aside until ready to serve.

Next, prepare the other components of the salad. Thoroughly wash and dry the romaine lettuce, slice in half lengthwise, then slice crosswise into ½-inch ribbons. Thinly slice the cucumbers, roughly chop the sundried tomatoes, and crumble the queso fresco. Set the lettuce, cucumbers, sundried tomatoes, and queso fresco aside in the fridge until ready to serve.

Finally, cook the steak and char the corn. Pat the steak dry once more and place a large cast-iron skillet over medium-high heat along with the remaining 2 tablespoons neutral oil. Once the oil is thin and rippling, add the steak to the skillet. Allow to sear, undisturbed, for 5 minutes. Flip the steak and sear for another 5 minutes undisturbed. Cook for an additional 5-8 minutes, flipping the steak every minute, until the internal temperature reads 135° Fahrenheit. Remove the steak from the pan, tent with foil, and allow to rest. Leave the skillet over medium-high heat.

Place the shucked corn on the hot pan and char each side until blackened and the kernels begin to pop. Remove the pan from the heat. After the corn has cooled slightly, cut the kernels from the cob. Discard the core and set the kernels aside.

To serve, pile the lettuce on a large platter. Arrange the cucumbers, sundried tomatoes, queso fresco, corn, and the pepita seeds on top of the lettuce. Slice the steak and lay it across the top of the salad, then serve with additional cilantro and a heaping spoonful of vinaigrette. Enjoy immediately.