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.
Servings: 2
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.