LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Tri Tip Salad

Tri Tip Salad

Salads do not have to be 100% plant based. Make sure you're body is getting the balance of nutrients it needs. Sometimes that means consuming a portion of red meat! To get the most out of your meat selection, opt for lean and grass fed cuts.  Tri tip is one of my favorite cuts of meat for its tenderness and flavor! 




+ 1 pound (or whatever size you find) Tri tip steak
+ 4 tbsp mix of: chipotle flakes, caraway seeds, fennel seeds, black pepper, sea salt. 
+ 1/4 cup Olive Oil
+ Dash of Liquid Smoke (optional)


+ 1/2 cup Walnut pieces
+ 1 tbsp Butter
+ Pepper

+ 2 tbsp Coconut Sugar
+ Dash of White Balsamic Vinegar


+ 4 cups torn Greens ( I used Kale + Chard)
+ 1 cup Purple Cabbage, shredded
+ 1 Green Apple, diced
+ 1 cup Haricot Vert, chopped
+ 1/2 cup Goat Cheese


+ 1/2 cup Olive Oil
+ 1 tbsp Honey (or sweetener of choice)
+ 1 tbsp Fresh Tarragon, chopped
+ 2 tbsp Apple Cider Vinegar
+ Salt
+ Pepper



Marinade the steak in all the ingredients listed for 2-3 hours.
Let the steak sit at room temp for ~10 minutes before grilling it. This will create a tender steak! Grill on high heat until the meat reaches 125 (or higher for more well done). Remove and let stand for 10 minutes before slicing. 
While your steak is grilling, prepare the walnuts. Heat the butter in a skillet over medium heat. Add the nuts, sugar, pepper and stir to coat. Carefully watch and keep stirring until all sugar is dissolved. Add a splash of the vinegar, stir again and remove from heat. The nuts will harden slightly in the glaze when cooled.  
Create your salad dressing by shaking all dressing ingredients together in a bottle. Drizzle them over the greens and use your hands to massage the dressing into the greens (especially if using kale - which I suggest!). Add in all other salad ingredients and set aside. 
Once the steak is complete, add it and the walnuts to your salad. Divide into bowls, 2 large or 4 smaller servings.  

Save extra dressing and steak (if you started with a large cut) for later use.



+ Make it Extra Special

**No tri tip offered at your local butcher? Opt for a flank steak, pork tenderloin, or even chicken. 

Col d'Agnel

Col d'Agnel

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