1poundtri-tip steakor 1 pound boneless skinless chicken breast
Freshly cracked pepper and seasoned salt
2tablespoonssoy sauce
2tablespoonsolive oil
1/2tablespoonwhite sugar
1/2teaspoonminced garlic
1/2teaspoononion powder
Salad
8cups (258g)chopped romaine lettuce
1cup (167g)halved cherry tomatoes
1large red bell pepper or 2 roasted red bell pepperschopped (~3/4 cup; 121g)
4-5green onionschopped (optional)
1/3cup (47g)dried cherries or dried cranberries infused with cherry juice
1/3cup (31g)sliced and toasted almonds
1/3cup (51g)feta cheese
Instructions
To marinate and then cook the steak or chicken
Rub and knead cracked pepper and seasoned salt into the steak or chicken.
In a small bowl, whisk together the soy sauce, olive oil, sugar, minced garlic, and onion powder.
Place the steak or chicken in a plastic sealable bag and pour the marinade over. Rub the marinade through the bag into the meat.
Place in the fridge for at least 2-3 hours (the longer you marinate, the better the meat tastes (and the moister tri-tip steak will be)! I like to do it for 6-8 hours). Flip the marinating meat on the other side halfway through the marinading period.
Grill or cook the steak or chicken on a grill or over the stovetop. I use this chart to judge exactly how long to grill the steak for according to our desired doneness: http://www.bhg.com/recipes/beef/steak/how-to-cook-tri-tip-steak/
Salad
Wash and thoroughly dry the lettuce. Chop all the lettuce into smaller pieces. Halve the cherry tomatoes. Chop the red bell pepper (remove stem and seeds). Chop the green onions.
When ready to serve, toss the lettuce and tomatoes with the dressing. Stir in the dried cherries, sliced and toasted almonds (see above recipe for how to quickly toast almonds), chopped green onions, and feta cheese. All ingredients best combined right before eating. The salad doesn't sit or store well. (If you don't plan on eating it all OR making in advance, toss small amounts of the salad with the dressing and store separately)