Grilled Tri-Tip Salad with Miso-Tahini-Sumac Dressing
You all know I love a good cooking challenge so when New York Beef council invited me to create a recipe with a mystery cut of beef I couldn’t resist. Surprise, they sent me a beautiful, aged tri-tip roast. It’s a great cut that I haven’t worked with in a long time. I decided to keep it simple enough to focus on the beefy flavor and texture of the cut. I seasoned the roast liberally with a homemade rub, marinated it and grilled it, then I paired it with an umami flavor bomb in the form of miso-tahini dressing with a bright touch of sumac, and a fresh, vibrant salad. It came together even better than I imagined, and I’ll be making this on repeat all summer long.
Post Sponsored by New York Beef Council New York Beef Council (nybeef.org)