Seared Tri Tip with Whipped Cottage Cheese and Beet Salad

Instructions

1. 1

   Pat the tri tip dry, season generously with salt and pepper on both sides, and let it sit at room temperature for 5 minutes.

2. 2

   Heat a cast iron or heavy skillet over high heat until smoking, add 4g olive oil, then sear the tri tip for 3–4 minutes per side until a deep brown crust forms. For a 200g piece this will give you a medium-rare to medium center.

3. 3

   Remove the beef, tent loosely with foil, and let it rest for 5 minutes — don't skip this, it keeps every slice juicy.

4. 4

   While the beef rests, blend the cottage cheese with the garlic clove and a pinch of salt in a blender or food processor for 60 seconds until completely smooth and airy.

5. 5

   Toss the diced beets with the remaining 4g olive oil, red wine vinegar, fresh thyme, and a pinch of salt and pepper.

6. 6

   Slice the tri tip thinly against the grain.

7. 7

   To plate, spread a generous swoosh of whipped cottage cheese on each plate, fan the sliced beef over the top, and spoon the beet mixture alongside. Finish with a crack of black pepper and a few fresh thyme leaves.