TRI TIP AND NAPA SALAD

Ingredients 2lbs Beef Tri Tip Salt & pepper to taste  1 cup Japanese BBQ sauce ½ head Napa cabbage, chopped  1 bunch Green onion, sliced thin 1 bunch Culantro 1 Bunch Thai basil 2.5 ounce Rice stick (Vermicelli), cooked & cooled 2 Radishes, sliced thin ¼ cup Fish sauce (I use Red Boat Brand) ¼ cup Local Honey ½ cup Apple cider vinegar ¼ cup Sesame oil 1 cup Grape seed oil 2 Tablespoons Sesame seeds, toasted

Directions To make the dressing combine fish sauce, honey & vinegar in a bowl or blender, mix well next slowly drizzle in sesame oil & grape seed oil to emulsify, add toasted sesame seeds last.  Just before cooking, season the tri tip with salt & pepper liberally.  Grill the Tri Tip over indirect heat until almost fully cooked.  Finish over direct heat turning frequently & glazing both sides with the bbq sauce.  Remove the tri tip at an internal temperature of 130°(or more if desired).  In a large bowl combine napa, radish, green onion & rice noodle with the dressing, toss to coat.  On a plate place a portion of the salad, generously top with chopped culantro & hand torn basil. Thinly slice the beef & place over the salad. I like to enjoy this with spicy chili sauce on the side.

Printed with permission from Josh Swanson.

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