- February 11, 2023
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This fried tri-tip with frisée lettuce and sherry vinaigrette is light, fresh and perfect for a light lunch or dinner. Crispy and spicy Frisée is topped with delicious radicchio, succulent Belgian endive, crispy pancetta and grated Pecorino Romano. The steak is buttered in a hot pan for extra flavor and the most amazing crust. Everything is piled on top and tossed with a delicious sherry vinaigrette that couldn't be easier to make.
What you need for this Fried Tri-Tip with Frisée Salad
- Particle:The party begins by frying small pieces of bacon in a hot pan. They serve as small, meaty croutons in the salad, and you can use the rendered fat to brown the tri-tip. You can omit the pancetta to keep this recipe pork-free. Instead, use a small amount of avocado oil to cook the steaks.
- Bistec Tri-Tips:I used Tri-Tip which I cut into individual fillets because my local butcher had it on sale. It may not be the most tender cut, but it has an amazing, delicious, meaty flavor that I love.
In all honesty, you can use just about any cut of steak you like for this recipe. As long as the steak is cut to about 1.25″ thick, the technique, temperatures, and cooking times should be very similar.
- Curly Salad:Also known as escarole, this is a beautiful variety of bitter green that is commonly used in salads and other dishes. It has a distinctive curly shape with spiky leaves and a slightly bitter flavor that helps break up the fatty richness of the seared tri-tip. The dark green upper parts are slightly more bitter than the light green underparts, but both parts are perfectly edible.
Frisée tends to be quite gritty when you buy it at the store, so be sure to triple rinse it and dry it really well. For best results,use a salad spinner.
- chicory:I like to add some coarsely chopped radicchio to the salad for a pop of color and flavor. Like the frisée, it has a bitter taste, but I think it goes very well with it.
- Belgian division:This one is less bitter, juicier, slightly sweet, and has a delicious, crunchy texture.
- Sherry-Vinaigrette:Skip the store-bought stuff and try making your own homemade vinaigrette. It's super easy and allows you to control the quality of the ingredients and the sodium levels. This is a fancy salad, so I recommend using a fancy olive oil and vinegar. When you can find a quality sherry vinegar, now is an ideal time to use it. If not, you can substitute champagne vinegar, apple cider vinegar, white wine vinegar, or red wine vinegar. Each one adds its own unique flavor profile.
What is Tri Tip?
The tri-tip steak is a cut of beef that comes from the lower sirloin of the cow. It is a triangular cut of meat with a moderate marbling that makes it tasty and tender. The tri-tip steak is also relatively lean, making it a good choice for those who aren't fans of fattier cuts like the ribeye.
It's also much cheaper than select cuts like ribeye, roast beef, or tenderloin, making it a great option for more casual lunches or dinners.
Tri-Tip is not very popular in Toronto, where I live. In fact, this is probably the first time I've seen it displayed without having to special order it. It is much more common in the western United States, particularly in California and the Santa Maria Valley.
The best ways to cook Tri-Tip?
Tri-Tip is a versatile steak and can be seasoned and prepared in a number of ways. Pan and finish with a butter glaze probably isn't as common a technique, but it's worth a try. It's actually a much more forgiving steak to cook than something like roast beef, since the amount of intramuscular marbling keeps it juicy.
Popular methods include marinating the entire Tri-Tip in a blend of spices and herbs, grilling it over high heat, or slow roasting it in the oven. It's also a popular choice for smoking and grilling, as the combination of the meat's natural flavor and smoke produces a rich, juicy steak that's hard to beat.
Whether you grill, broil, or smoke, tri-tip steak is a delicious, flavorful, underrated, and affordable cut of meat.
What is drizzling butter?
Basting with butter is a simple yet effective cooking technique that imparts a rich, buttery flavor to steaks while keeping them juicy and tender. In this process, melted butter is continuously poured over the steaks as they cook in a pan to flavor the meat and prevent it from drying out.
Choose the right tray for the job
Choosing the right pan for grilling steaks is crucial. Avoid all types of non-stick pans for this recipe, as the coating will start to crack at high temperatures.
Use something that is heat resistant and has a heavy base. Cast iron and carbon steel are the best choices because they are non-toxic, virtually nonstick, safe to use at temperatures above 1200°F, and retain heat evenly.
I personally lovethis pan made of carbon steelbecause it has a long handle that is quite cool to the touch, making it perfect for pouring butter. Carbon steel is also more sensitive to heat than cast iron, making it a slightly better choice for buttering steaks, as it gives you more control over the temperature so you don't burn the butter.
Stainless steel would be my third choice for charred tri-point tips simply because I find heat retention not as good as cast iron and carbon steel.
Tri-Tip Frieze with Frisée Salad and Sherry Vinaigrette
This fried tri-tip with frisée lettuce and sherry vinaigrette is light, fresh and perfect for a light lunch or dinner.
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preparation time20 Minimum
Time to cook15 Minimum
break time8 Minimum
Total Time43 Minimum
CocinaAmerican, French, Italian
For the sherry vinaigrette:
- ¼ Taxes Extra virgin olive oil
- 1/8 Taxes Sherry vinager replace red wine vinegar, white wine vinegar, champagne vinegar, apple cider vinegar
- ½ small shallot very finely chopped
- 1 Nail it finely grated
- 2 teaspoon Honig and more to taste
- 1 teaspoon god damn
- ¼ teaspoon Sal kosher
- 1/8 teaspoon freshly ground black pepper
For steak and salad:
- 4 ounces Particle rolled
- 1.25 Libra Bistec Tri-Tip s, sliced 1.25 inches thick, substitute for your favorite steak or pork chop
- flake sea salt like Maldon, substitutes kosher salt
- 2 tablespoon Butter
- 2 cloves it unpeeled and lightly crushed
- 4 fresh thyme sprigs substitute rosemary
- 1 small lettuce AKA endive, stems trimmed and leaves rinsed
- 1 Medium head radicchio coarsely chopped
- 1 belgian endive separated into large sheets
- 2 ounces grated pecorino romano cheese substitute Parmigiano Reggiano or Grana Padano
For the sherry vinaigrette
In a mason jar, combine olive oil, vinegar, shallot, garlic, honey, mustard, salt, and pepper. Cover with a lid and shake vigorously for about 15 seconds until emulsified. Taste the vinaigrette to taste and season with salt and pepper to taste. Cover and store in the refrigerator for up to 5 days.
For steak and salad:
Remove steaks from refrigerator and let stand at room temperature for 30 minutes before cooking. Dry steaks well with paper towels and season generously with sea salt on both sides. Put aside.
Place the pancetta in a large, dry carbon steel or cast iron skillet. Place skillet over medium-high heat and cook, stirring occasionally, until pancetta is crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels to absorb excess fat. Discard all but 1 tablespoon of the rendered fat in the skillet.
When the fillets have released any surface moisture, pat them dry with a paper towel and gently transfer them to the hot skillet. Cook untouched over medium-high heat until a deep crust forms, about 4 minutes. Flip the fillets over and slide them to the top of the pan. Reduce the heat to medium-low and add the butter, garlic, and thyme to the bottom half of the pan. Gently tilt the pan toward you to allow the melted butter to pool, and baste the steaks continuously with a large spoon until the thickest part is 130°F for a medium-done center, or reached 145°F for a medium.
Once the steaks have reached your preferred doneness, place them on a wire rack-lined pan and let them rest for at least 8 minutes before slicing thinly against the grain.
Arrange the frisée, radicchio and radicchio on a large serving platter. Top with the pancetta and drizzle with the vinaigrette. Arrange sliced steak on top and garnish with shredded Pecorino Romano. Serve immediately.
keywordFrisee Salad, Fried Tri-Tip, Sherry Vinaigrette
Hi, I'm Ronny!
I am a self-taught chef, food photographer, recipe blogger, and coffee enthusiast.
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