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Arugula Salad with Grilled Tri-Tip

If you are marinating your steak, please note the marinade time beforehand. The marinade should be enough for two steaks.
Course: Grill + Salad
Cuisine: American
Servings: 2
Author: Hip Foodie Mom

Ingredients

  • For the marinade:
  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder or minced fresh garlic
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground pepper
  • 1/4 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

Instructions

  • 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.