Warm Tri-Tip Beef Steak Salad

Ingredients:

• 350 g tri-tip steak (2 cm thick pieces)
• 1 teaspoon soy sauce
• 1 teaspoon red chili flakes
• 0.5 tsp chopped garlic
• 1 cup thinly sliced ​​shallots + 1 tablespoon minced shallots
• Olive oil
• 2 cups spinach
• 1 head of radicchio, leaves removed and cut into large pieces
• 0.5 cup red wine vinegar
• 0.5 cups extra-virgin olive oil
• 0.5 cups blue cheese
• 2 tbsp. l. grated pecorino cheese

Preparation:

1. In a medium bowl, combine the beef, soy sauce, chili flakes, garlic, and 1 tablespoon of minced shallot. Marinate for 1 hour at room temperature.
2. Preheat oven to 190°C. Place the baking sheet in the hot oven 30 minutes before baking.
3. Once the baking sheet is hot, carefully remove it and place it on the stovetop. Drizzle the baking sheet with a little olive oil and toss the beef and 1 cup of chopped shallots on the sheet. Return the baking sheet to the oven and bake until medium-rare, about 8 minutes.
4. Dress the spinach and radicchio with olive oil, season with salt and pepper, and arrange them in a single layer on a serving platter. Arrange the beef and caramelized shallots on and around the leaves.
5. Drizzle the baking sheet with red wine vinegar and scrape up any browned bits from the bottom. Add olive oil and toss. Drizzle the vinaigrette from the baking sheet over the salad and top with blue cheese and pecorino.