A truly wonderful salad, that doesn't need to wait until summer to enjoy it. Tri-tip is especially perfect for this kind of salad, you could however, choose more expensive cut if you prefer. But, Tri-tip, beside being such an economical choice to feed a large number of crowds, it is also quite flavorful, especially after long marination process. Ingredients such as lime juice, not only acidify and adding fragrant flavor, but somewhat tenderizing the meat, and making it more succulent. The end result is refreshing salad with crunchy, fragrant, sweet, and tangy, in one plate. Each ingredient perform sort of balancing act, rather then competing against each other.

Spicy Tri-tip Salad With Lime and Lemongrass Dressing

serve 6

1½ lbs Tri-tip (most likely the one that you buy from supermarket has already trimmed, otherwise ask the guy behind the counter to trim the fat for you)

1 tbs minced garlic

1 tsp grated fresh ginger

1 tbs fish sauce

1 tbs reduced sodium soy sauce

1 tbs kecap manis

Juice and zest from 1 lime (or use 2 kaffir limes if you have in hand would be ideal)

freshly ground black pepper, to taste

For the salad:

2 cups bean sprouts, washed - drained - gently pat dry with paper towel

1 English cucumber, thinly sliced

2 - 3 cups sliced (lengthwise) snap peas

10 small radishes, thinly sliced

1/2 small red onion, thinly sliced

1/2 cup roughy chopped cilantro

1/4 cup chopped scallion, green part only

For the dressing:

1/4 cup fresh lime juice

1/2 to 1 tbs fish sauce, depending on your taste

1 tbs minced lemongrass (taken from white stalk only)

1 tbs (or less, if you don't like spicy) sambal oelek

1/4 cup canola oil

salt as needed according to your taste

freshly ground black pepper to taste

In a small bowl, combine minced garlic, grated fresh ginger, fish sauce, reduced sodium soy sauce, kecap manis, lime juice, and freshly ground black pepper.  Marinate Tri-tip with this mixture over night. Don't forget to turn it over half way. When ready to be serve, grill Tri-tip  to your perfect standard of doneness. As a guidance, internal temperature should read 135 degrees F for medium rare, and 145 degrees F for medium. Transfer to a serving plate, cover loosely with aluminum foil, let rest for 10 minutes before carving (which, at this stage, the meat temperature will rise 5 to 10 degrees).

Place all ingredients for salad in a large bowl. Set aside.

In a small bowl, combine all ingredients for salad dressing, mix well, taste and adjust seasoning as needed. Pour into salad bowl, mix well.  Divide among prepared plate, and serve with sliced Tri-trip on top.