Passion Project: Tri-Tip Steak over Miso-Ginger Broccoli Slaw

One of my favorite brunch spots in Paris also happens to serve some of the most delicious and creative salads I have ever eaten. I know… Salad for brunch? That’s not what most people have in mind when they picture a lazy Saturday morning meal. And I’m typically that way too… Trust me, I like my go-to eggs benedict with extra ham and homefries. But every now and then, it’s good to be adventurous. On the one day I decided to step outside of my “comfort-order zone”, they had a special Asian-inspired beef salad. I went for it, and still dream about it. The sauce was slightly spicy and sweet, definitely soy based, but with hints of ginger and cilantro, and some other secret ingredients. It had the right amount of everyhing, and the meat was tender as can be, and thinly sliced over a bed of greens. It was perfection.

Through this first recipe exploring beef, I therefore tried to recreate a similar feel. I merged Asian flavors with a deliciously tender piece of tri-tip steak, which turned out to be delicious! Tri-tip steak isn’t the most well-known cut out there. It is a triangular cut from the bottom sirloin that’s full of flavor, juicy, and usually less expensive than many other cuts. It’s basically a great deal! I decided to pan sear it in oil over high heat to get a nice caramelization on both sides, and then finished it at a lower heat until just medium rare. Since the cut isn’t too thick, it’s not necessary to finish it in the oven to reach a homogenous doneness. The heat can spread evenly across the cut on the stovetop.

Make sure you let the steak rest for a few minutes after it is done. This is essential, as it allows the juices to stay in the meat after you cut it. If you open it up right away, they will all spill out and you will lose some delicious flavor and moisture. It also lets the muscle fibers “relax” a bit after an intense cooking process, which makes the meat way more tender than if you slice it right out of the pan. I like my steak to have some bite to it so I didn’t go for paper thin slices but that’s totally up to you. Bon appétit!

Total time: 15 minutes

Ingredients:

1 tri-tip steak
2 handfuls of broccoli slaw
1 handful of baby arugula
1 small piece of ginger, 1/2 in
1 tbsp white miso paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp water
1 tsp sesame oil
olive oil
fresh cilantro (optional)
sea salt and freshly ground black pepper

Directions:

Heat some olive oil in a pan. Pat both sides of the steak dry with paper towels, and season liberally with salt and pepper. When the oil is hot, add the steak and let it sear for about 2 minutes on each side. Lower the heat, and let it cook for another 5-6 minutes or so (for medium rare), depending on the thickness of the steak.
Meanwhile, prepare the miso-ginger dressing. Grate de ginger into a paste. Then, whisk together the miso paste, ginger and rice vinegar. Add the water, soy sauce, and sesame oil gradually.
Toss the broccoli slaw and arugula with the dressing and set aside.
Cover the cooked steak with aluminum foil, and let it rest on a plate for about 5 minutes. Then, slice it against the grain.
Place the slices on top of the tossed salad, sprinkle with freshly chopped cilantro, and a touch of black pepper. Enjoy!

Temps Total: 15 minutes

Ingrédients:

1 morceau d’aiguillette baronne
2 poignées de mélange brocoli/carottes/choux râppés
1 poignée de roquette
1 petit morceau de gingembre, 1.5 cm
1 c.s de pâte de miso
2 c.s de sauce soja
1 c.s de vinaigre de riz
2 c.s d’eau
1 c.c d’huile de sésame
huile d’olive
coriandre fraiche (optionnel)
sel de mer et poivre noir

Étapes:

Faites chauffer de l’huile d’olive dans une poêle. “Séchez” les deux cotés du steak avec du papier absorbant, et assaisonnez les de sel et de poivre. Quand l’huile est chaude, ajoutez le steak dans la poêle et laissez le saisir pendant 2 minutes de chaque côté. Baissez le feu et laissez cuire pendant environ 5-6 minutes supplémentaires (pour un steak a point/saignant), en fonction de l’épaisseur du morceau.
Pendant ce temps, préparez la sauce miso-gingembre. Rappez le gingembre pour le réduire en purée. Puis, a l’aide d’un fouet, mélangez la pâte de miso, le gingembre et le vinaigre de riz. Ajoutez enfin l’eau, la sauce soja et l’huile de sésame petit à petit.
Mélangez les brocolis, carottes et choux rappés avec la roquette et la sauce. Mettez de côté.
Couvrez le steak avec du papier d’aluminium et laissez le reposer sur une planche à découper pendant au moins 5 minutes. Puis, tranchez le contre le sens des fibres.
Placez les tranches sur une base de salade, et garnissez de coriandre ciselée et d’un tour de poivre noir. Bon appétit!