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Whole Roast Angus Reserve Tri Tip Salad

Serves
4
Prep
10 min
Cook
25 min
Difficulty
Medium
Ingredients.
  • 1 Angus Reserve Tri Tip
  • 2 tbsp olive oil
  • Salt flakes
  • Cracked black pepper
  • For the salad:
  • 500g cooked Tri Tip, thinly sliced against the grain
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 2 cups baby spinach leaves
  • 1 punnet cherry tomatoes, halved
  • 1 large cucumber, cut into bite size pieces
  • 1 bunch asparagus, cut into ½ cm rounds and lightly steamed
  • ½ red onion, thinly sliced
  • 50g Parmesan cheese, shaved
Method.
  • PRO TIP: Allow the Tri Tip to come to room temperature for 30 to 40 minutes.
  • Preheat the oven to 140°C. Season the Tri Tip with olive oil, salt and cracked pepper.
  • Heat a large skillet over medium high heat and brown the Tri Tip evenly on all sides.
  • Transfer the Tri Tip to the oven and cook for approximately 20 to 25 minutes per 500g, or until it reaches an internal temperature of 55°C to 60°C for medium rare to medium.
  • Remove the Tri Tip from the oven and rest for 10 to 20 minutes before carving.
  • Once rested, slice approximately 500g of the cooked Tri Tip into ½ cm thick slices for the salad. Reserve the remaining cooked Tri Tip for later use.
  • To make the dressing, mix the extra virgin olive oil, sherry vinegar, Dijon mustard, salt and pepper in a large bowl.
  • Add the sliced Tri Tip, cherry tomatoes, cucumber, asparagus, red onion, spinach leaves and shaved Parmesan. Toss gently to coat in the dressing. Serve immediately.
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