by Karen Frazier

Looking for an easy grilled meal with big flavor payoff? This is what’s on the Frazier table tonight…it’s delicious, low-carb, paleo, healthy, and easy to make. It takes less than 30 minutes of active time.

For the steak:

• 8 garlic cloves
• 1 bunch green onions, roughly chopped
• 1 jalapeno, seeds and ribs removed and roughly chopped
• Juice of 3 limes
• 1/2 teaspoon sea salt
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup extra-virgin olive oil
• 2 to 3 pounds tri tip steaks

For the salad:

• 6 cups iceberg lettuce
• 12 cherry tomatoes, halved
• 1 bunch green onions, sliced
• 1 avocado, peeled and pitted
• Juice of 2 limes
• 2 garlic cloves, finely minced
• 1/4 cup chopped, fresh cilantro
• 1/2 teaspoon sea salt
• 1/2 to 1 teaspoon finely chopped jalapeno, seeds and ribs removed
• 3 tablespoons extra virgin olive oil

For the steak:

1. In a food processor, combine the garlic, green onions, jalapeño, lime juice, sea salt, cilantro, and olive oil. Process until it forms a paste. Set aside one tablespoon of the paste.
2. Marinate the steaks in the cilantro mixture for two to four hours.
3. Heat your grill to medium-high.
4. Wipe away any excess marinade.
5. Grill the steaks until medium-rare, five to seven minutes per side.
6. Rest the steak for ten minutes. Then, slice it into slices against the grain. Toss the warm steak with the reserved marinade.

For the salad:

1. In a large bowl, toss the lettuce, tomatoes, green onion.
2. In a blender or food processor, combine the avocado, lime juice, garlic, cilantro, salt, jalapeño, and olive oil. Blend until smooth.
3. Toss the dressing with the salad.
4. Top with the sliced steak.

photo credit: Tri Tip Dinner via photopin (license)