Tri Tip Spinach Salad

Tri Tip Asian Salad

Tri Tip Roast

(Slow cook the beef roast in the oven.  I seasoned with sea salt and pepper, and a smoked sea salt seasoning I have. Seared the outside in a hot skillet, then placed in a covered roasting pan in a 300 degree oven.  Add a little water or chicken or beef stock to keep the roast from drying out. (about a cup).  Also add  a few cloves of crushed garlic (I pressed them into the roast).  Cook anywhere from 3-5 hours depending on the tenderness you want.  The meat should just shred and fall apart when it is done)

 

Baby Spinach, Kale, or any type of hearty green

Red onions sliced thin

Carrots (shredded)

Sesame Seeds

Asian style salad dressing (I use Annie's Asian Sesame)

 

A squeeze or two on lemon or lime juice

 

Sesame seeds

 

-Shred your beef, add a little of the au jus from cooking on top, mix your dressing and your greens, top your greens with your tri tip, veggies, and a little more dressing and citrus juice.

 

ENJOY!!!

 

*The wonderful thing about this recipe, and many of my recipes, is there is always room for experimentation.  This gives you a basic outline, have fun, and throw some "add ins" in there!  I rarely make the same (exact) recipe twice!