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6 oz of trimmed tri tip (steak)

1/4 cup shaved red onion

1 cup of arugula

2 T. capers

1/4 cup fresh leafy herbs ( oregano, parsley, tarragon, etc.)

Worcestershire to taste

Zest and juice of one lemon

1/4 cup sugar

1/4 cup Dijon mustard

1/4 cup dry white wine

1/4 cup white vinegar

2 T. chopped garlic

2 T. chopped parsley

1 cup extra virgin olive oil

Salt and pepper to taste

2 to 3 T. vegetable oil

Make a vinaigrette by combining the lemon, dijon, sugar, wine, vinegar, garlic and parsley. Mix well with a whisk and then slowly drizzle the olive oil to emulsify. Season with salt and pepper. Set aside and heat a skillet on medium high heat. Add the vegetable oil to the skillet and get it hot. Sear the tri tip on all sides. If a temperature above medium rare is desired, finish it in the oven. After all sides are seared then add enough Worcestershire to coat the steak. Let the sauce get a little caramelized and remove from the heat and let it rest a few minutes before slicing into it. Slice the steak against the grain and place on the plate. Toss the arugula, red onions, capers, herbs and 2 to 3 T.of the vinaigrette and place on top of the steak. Enjoy!

Presented by: Chef Brandon Cruze, Sunspot Restaurant

Date: 12/10/2013

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