Ingredients
- Burgundy Peppercorn Beef Sirloin Tri Tip Roast
- Snacking tomatoes
- Basil
- Romaine Hearts
- Garlic (2 cloves)
- Fresh Mozzarella Balls (cherry size)
- French Bread
- Balsamic Vinegar
Instructions
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STEP 1
Preheat a large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom; add beef tips and cook, turning occasionally, 8-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm. (Reserve skillet, with cooking juices, for later use.)
- 1 tbsp extra virgin olive oil
- 1 (16 oz) pkg balsamic peppercorn beef sirloin tips (marinated & ready-to-cook)
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STEP 2
Meanwhile, wash and dry the fresh produce.
- 1 pint cherry tomatoes
- 1 small pkg fresh basil
- 2 hearts romaine hearts
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STEP 3
Peel and mince garlic. Place in a large bowl along with oil, vinegar, salt, and pepper. Whisk to combine the dressing.
- 2 cloves garlic
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
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STEP 4
Halve cherry tomatoes. Add to the bowl with the dressing, along with mozzarella, and stir to coat.
- 1 (8 oz) pkg fresh mozzarella balls (ciliegine or "cherry size")
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STEP 5
Pick basil leaves off the stems. Chop or tear lettuce into bite-sized pieces. Add both to the bowl and toss to combine the salad. Set aside.
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STEP 6
Preheat a grill pan or outdoor grill over medium-high heat. While the grill heats up, slice bread into 4 pieces, then drizzle both sides with oil. When the pan is hot, add bread and grill until charred, 1-2 minutes per side. Remove from heat.
- 1/4 (24 oz) loaf rustic bread loaf
- 4 tsp extra virgin olive oil
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STEP 7
Divide salad between plates and top with beef tips. Serve with grilled bread on the side and enjoy!
