Arugula Salad with Grilled Tri-Tip
We eat meat. A lot of meat. Well, ok, not a ton of meat but I feel like we are grilling steaks at least once a week. And it’s not just my husband and I. It’s the girls too. My youngest one can put away almost half a steak! I’m not sure if that’s cause for concern but we’re over it now. The first time she kept asking for more and had devoured more meat than her sister and me, we were floored. Those little tiny pieces we cut up would land on her high chair tray and disappear within minutes! But what can you do? This little almost 2 year old knows what she wants. And it’s more meat.
I have probably blogged about this marinade five times, so here’s #6. A salad. We topped the grilled tri-tip with sautéed onions and cremini mushrooms and some balsamic vinaigrette. It was heaven. Oh so good.
So, one last time for kicks, you must try this marinade. I’ve been marinating our meat overnight so the meat is juicy, tender and has so much flavor it’ll kill you, it’s so good. I hope you enjoy!
Arugula Salad with Grilled Tri-Tip
- For the marinade:
- ⅓ cup soy sauce
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- ¼ cup Worcestershire sauce
- 1½ tablespoons garlic powder or minced fresh garlic
- 3 tablespoons dried basil
- 1½ tablespoons dried parsley flakes
- 1 teaspoon ground pepper
- ¼ teaspoon hot pepper sauce (optional; for a little kick)
- For the salad:
- olive oil
- 1 small onion; chopped or sliced
- 2-3 cups mushrooms; sliced
- Arugula salad
- Balsamic vinaigrette
- For the marinade:
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds or until thoroughly mixed.
- Pour marinade over meat. Cover (or use a ziploc bag) and refrigerate for at least 6 to 8 hours.
- Grill meat and slice
- For the salad:
- Pour olive oil into pan on medium high heat and sauté the chopped onions and mushrooms for about 4-5 minutes or until soft and brown.
- Assemble salad: place arugula on plate, top with sliced meat (tri-tip), top with the cooked onion/mushrooms and drizzle your favorite balsamic vinaigrette on top.
