End Of Summer Grilled Corn & Tri-tip Salad
Our summer commenced sharing with you one of my favorite salads (shrimp, jicama & fennel) and now as our hot days approaches its final days, I want to share with you one of my favorite end of summer salad recipe: grilled corn, tri-tip, cucumber salad. Yes, another recipe for grilling!
Half way through September and it is still quite hot here in Southern California; therefore, our poolside days and grilling delicious food continues! For me, the smell of charcoal, the sound of marinated meat sizzling on the fire and corn popping on the grill after a cool relaxing swim in the pool is the best part of hot summer days. Abundant sun, carefree swimming in the pool, refreshing flavorful food, homemade lemonade from our lemon trees... yes, life is pretty darn good on the ranch and I cannot complain! As much as I love autumn, I'm savoring every last day of swimming and grilling!
Easy to make, tangy, healthy, and filling, this complete meal will help savor the flavors of summer until next year.
Hope your summer has been filled with fun activities, adventure, pool and beach days enjoyed with your family and friends!
Serves 4-6
Ingredients
1 lb. tri-tip steak
2 corn on the cob; husks removed
4 limes; zest and juice
1/4 cup olive oil
1 teaspoon each sea salt, fresh ground black pepper, & chili flakes
1 bunch chopped cilantro
1/2 cup chopped scallions
6 Persian cucumber; sliced thin
2 cups baby arugula
Salt water bath: large rectangular container (such as deep lasagna baking dish) with 5 teaspoons of sea salt and 5 cups of hot water
Salad Dressing:
3 large lime zest and juice
3 tablespoons rice wine vinegar
1/3 tablespoon sugar (or honey if preferred)
1/4 teaspoon each sea salt, black pepper and chili flakes
2 tablespoon extra virgin olive oil
Night before grilling, in a large Ziplock bag combine 4 lime zest & juice, salt, black pepper, chili and olive oil. Refrigerate trip-tip in bag of marinade over night. One hour prior to grilling, place bag with marinade at room temperature.
Combine all the ingredients for salad dressing and set aside.
In a large salad bowl, place sliced cucumber, arugula, scallions, and cilantro.
Prepare grill (whether gas or charcoal at medium low heat) and start with corn on the cob. Frequently rotate all sides of corn to cook evenly throughout. It is best for kernels to turn golden brown and not chard. When corn is cooked, place in hot salt water bath.
Next, remove trip-tip from marinade (discard marinade); generously season with sea salt and black pepper and grill beef to desired temperature (I prefer medium). When finished grilling, remove steak from heat and place on cutting board. Rest tri-tip for 15 minutes prior to slicing.
Meanwhile, remove corn from salt water bath (drain out excessive salt water) and using a large flat knife, cut and discard 1/4 inch of tip of corn cob. Holding the handle of the cob and placing the flat tip of it on a cutting board, cut corn off the cob. Add kernels and dressing to salad mix; toss all ingredients well.
Using a sharp knife, slice steak along the grain (not against it) to desired thickness.
Serve salad on each plate with 3-4 slices of trip-tip per person.
