A Rancher’s Favorite “Diet” Food
Hey there friends!
It’s summertime, and you know what that means? GRILLING SEASON. Although, if you ask me, grilling season is worthy of being a year round sorta thing.
Growing up on my family’s cattle ranch, some of my fondest memories were gathered with friends and family around the grill. After a long day working cattle, there’s nothing quite like a home-cooked meal and the company of the people you love most, even if it means off the back of a tailgate.
My family has been ranching on the Central Coast of California for over 130 years, taking care of the land and livestock in order to produce a delicious, wholesome protein for families like yours and mine. Even during these unprecedented times, ranchers across the country continue doing the work they love to keep grocery stores, restaurants, and homes stocked with beef. More than 90% of ranches in the U.S. beef community are family-owned! So no matter where you buy beef - from the grocery store, local farmer’s market, or otherwise - you’re supporting ranching families just like mine.
Spring time is my favorite time of year at Twisselman Ranch! Native wildflowers pop up all across the mountain in beautiful, vibrant colors.
As a native Californian, one of our family’s favorite cuts of beef is the tri-tip, a cut popularized right here on the Central Coast! The tri-tip comes from the sirloin, making it a lean yet flavorful cut, perfect for a variety of dishes. Grilled as a whole roast, one tri-tip can feed a lot of people or be utilized for leftovers like steak sandwiches, steak quesadillas, burritos, and more.
One of my go-to meals with tri-tip is a steak salad. If you’re someone that thinks salads are boring, well folks, then you’re clearly making them wrong. When it comes to salad, the opportunities are endless! Countless toppings can be swapped or added to mix up the flavors. It’s a great way to add extra veggies, fruit, and protein into your day, giving your body the nutrients it needs to do the things you enjoy most.
Over the last two years of my health journey, losing over 125 pounds, it’s been important to me that I fuel my body with the foods that I enjoy while also getting the nutrients I need to chase my dreams. Did you hear I’m training for a marathon? Yep! And as I begin training, I understand the importance of nutrition in helping me strengthen, tone, and replenish my body. The good news is that eating healthy doesn’t have to mean sacrificing the foods I love, like beef. I like to say that beef has BIG nutrition in a small package. Just one 3 oz serving of beef contains 25 grams of protein as well as zinc, iron, B vitamins and other essential nutrients in less than 160 calories! It’s a food that keeps me satisfied, gives me energy, and, well, it’s delicious. Need I say more?
In honor of grilling season, I thought I’d share one of my favorite recipes - a Southwestern Grilled Tri-Tip Salad - along with a few grilling tips! If you’re looking for a little more inspiration for your grill this summer, visit UnitedWeSteak.com for endless ideas and insights about all things beef.
Southwestern Grilled Tri-Tip Salad
INGREDIENTS:
Tri-Tip Roast (1 ½ to 2 pounds)
Spice Rub
2 Tbsp Kosher Salt
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
2 Tbsp Dried Parsley
Cilantro Vinaigrette Dressing
1 shallot rough chopped
3 cloves garlic rough chopped
2 cups cilantro
⅔ cup olive oil
3 tbsp red wine vinegar
1 tsp kosher salt
½ tsp red pepper flakes
½ black pepper
Salad Toppings
4 cups baby spring mix lettuce
2 tomatoes, wedged
½ red onions, thinly sliced
1 avocado, diced
2 corn cobs, grilled and kernels removed
Salt and pepper to taste
INSTRUCTIONS
Combine rub ingredients in a small bowl. Generously coat tri-tip roast with seasoning mix.
Place tri-tip roast in the center of the grid over medium heat. Grill roast, covered, 25 to 35 minutes turning occasionally. For medium-rare doneness you want the roast to reach 145°F and for medium doneness 160°F doneness.
While tri-tip is cooking, prepare the Cilantro Vinaigrette Dressing. In a blender, combine 1 roughly chopped shallot, 3 cloves of garlic chopped, 2 cups cilantro leaves, ⅔ cup olive oil, 3 Tbsp red wine vinegar, 1 tsp kosher salt, ½ tsp red pepper flakes, ½ tsp black pepper. Blend thoroughly. Add in more olive oil or red wine vinegar if needed for desired consistency. Once blended, store in the refrigerator until ready to use.
Shuck corn cobs. Lightly brush with olive oil and sprinkle with salt and pepper. About 7-12 minutes before tri-tip is done, place corn cobs directly on the grill. Turn occasionally to evenly cook all sides.
Cut vegetables for salad. Start with a base of baby spring mix (or other desired greens). Top with sliced tomato wedges, thinly sliced red onion, and diced avocado. Once corn is cooked, allow to cool and cut corn off the cob. Top salad with grilled corn. Drizzle salad with prepared cilantro vinaigrette and toss to combine.
Remove roast when instant-read thermometer registers 130 - 135°F for medium rare; 150°F for medium. Transfer roast to carving board. Let stand for 5 - 10 minutes. (Temperature will continue to rise about 5°F - 10°F. To ensure doneness, make sure your roast reaches 145°F for medium rare; 160°F for medium.
Carve roast against the grain into 1/4-inch slices. Top salad with steak. Enjoy!
From my herd to yours, I want to personally say THANK YOU for choosing beef and supporting ranching families like mine. Thank you for allowing us to pass on our family’s ranching legacy to the next generation, for letting us do what we love each and every day, and for enjoying a product we take such pride and passion in producing.
Happy grilling and remember, BEEF, it’s what’s for dinner!
And breakfast, lunch, and the occasional snack too.... Heck, maybe even dessert! Who says we can’t?
In partnership with NCBA, a contractor to the Beef Checkoff.
P.S. Beware of beef thieves, like Ernest, our beef-loving kitty.
