Chimichurri Tri-Tip Salad with Chimichurri Vinaigrette | Wild Fork
A vibrant main-course salad with sliced Chimichurri Tri-Tip, shaved radish, and queso fresco, tossed in a chimichurri vinaigrette that does double duty as dressing and sauce.
INGREDIENTS
6 oz mixed greens
1/2 cup shaved radish
1/4 cup crumbled queso fresco
3 tbsp chimichurri sauce whisked with 1 tbsp olive oil and 1 tsp red wine vinegar (dressing)
LET'S GET COOKING!
1) Preheat oven to 425°F and bring tri-tip to room temperature, 10 minutes.
2) Sear tri-tip in olive oil in an oven-safe skillet over high heat, 4-6 minutes per side.
3) Transfer skillet to oven and roast 35-40 minutes, until internal temp reaches 125-130°F.
4) Rest 10 minutes, tented in foil.
5) Slice tri-tip thin against the grain.
6) Toss mixed greens and shaved radish with the chimichurri vinaigrette.
7) Top salad with sliced tri-tip and crumbled queso fresco.
8) Serve immediately.