Eddie doesn’t eat leftovers. I, on the other hand, raised by wolves, do. Hence the dilemma: I am not going to toss a perfectly good tri-tip steak out the window to my dog. Ridic.
So, in an attempt to also get the family to eat their veggies, I scour the internet for a steak salad recipe. I find this:
Tri-Tip Salad: Fresh greens, diced tomatoes, sweetcorn, cilantro, jicama, black beans, jack cheese, tortilla strips andslow-roasted marinated tri-tip tossed with our ranch dressing andtopped with our signature BBQ sauce…..$14.99 (1/2 size…..$11.99)
Not a recipe at all, but the ingredients for a salad at The Rib Company chain restaurants. But, your Chef 101er wasn’t daunted. I bought everything I needed at the market and kind of winged it.
The jicama was the only new thing for me. It’s hard potato-like shell I removed with my potato peeler. Ed complained I hadn’t cut the pieces small enough in the salad, I ignored him, they were fine if you didn’t mind skewering one at a time.
I also opened a bottle of Joseph Phelps Syrah while I was winging it. My family didn’t seem to have too much of a problem as I laid out the remaining cheese, dressing, beans and cilantro for them to dress at will.
I remembered, after I had cleaned the kitchen, that I needed a pic. That’s why this one is “in the bag”.
|Wonder how this is going to taste in 24 hours…doubtful I can push the family into eating it a third time though!|