Ingredients
-
2
-
1
-
1
-
1
-
1
-
5
-
1
-
1
-
15
-
6
-
6
-
5
-
5
-
2
-
1
Directions
Chef Beorn’s Tri-Tip Salad, I normally shy away from salads, but I wanted to create one that a meat and potatoes guy might like , I really wanted to like this Love the salad, the steak, but the dressing just didn’t go at all I would of like to see some other vegetables other than green pepper I like the red pepper, but the coconut couscous to me was like a thai flavor in a way, so I think something other than green pepper would be nice Also, the directions for the couscous didn’t work I heated the milk with the flavors, then removed and added the couscous It was much easier and created the same flavor But the dressing for me, didn’t go at all I would of loved a light Thai inspired dressing with some lime and red pepper flakes for a nice compliment to the coconut flavor of the couscous I’m sorry, but it just didn’t work at all , I normally shy away from salads, but I wanted to create one that a meat and potatoes guy might like
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Steps
|
1
Done
|
Season Your Steaks With Salt, Pepper and Garlic. |
|
2
Done
|
Drizzle 1-2 Teaspoons of Canoloa Oil on a Sizzle Platter or Sheet Pan. |
|
3
Done
|
While This Is Happening, Go and Preheat Your Oven to 350 Degrees. |
|
4
Done
|
Place Steak in Saute Pan and Sear For About 4 Minutes |
|
5
Done
|
Lower Heat to Medium. |
|
6
Done
|
Sear Other Side For 1-2 Mins and Then With an Oven Mitt, Carefully Place the Saute Pan Into the Oven For About 4 Minutes |
|
7
Done
|
Remove from Oven and Allow to Rest 5 Minutes. |
|
8
Done
|
in the Meantime, Let's Put the Salad Together. |
|
9
Done
|
Go Ahead and Put the Salad in the Bowls. |
|
10
Done
|
Now, in a Saucepan, Bring the Coconut Milk to a Boil. |
|
11
Done
|
Add the Cous Cous and a Pinch of Salt. |
|
12
Done
|
Stir Until Liquid Starts to Get Absorbed. Check For Tenderness. |
|
13
Done
|
Strain and Reserve the Cous Cous. |
|
14
Done
|
Reserve the Coconut Milk Too. |
|
15
Done
|
Mix Mint, Kaffir Lime Leaves, and Coconut Milk in a Bowl and Whisk. |
