- 1 pound beef tri tip steak
- salt
- freshly ground black pepper
- 10 ounces baby spinach
- 1 (16 ounce) can cannellini beans, drained and rinsed
- 4 medium tomatoes, diced and lightly salted
- 1/2 medium red onion, thinly sliced
- 24 pitted kalamata olives, chopped
- 1 large lemon, zested and juiced
- 1/2 cup extra virgin olive oil
- Preheat oven broiler.
- Season steak generously with salt and pepper and place on baking sheet. Broil for 6 minutes per side, or until internal temperature reaches 145 degrees F (62 degrees C). Set aside to cool for 5 minutes before slicing thinly .
- Place spinach, beans, tomatoes, onion and olives in a large bowl.
- Whisk together lemon zest, lemon juice, oil, a generous pinch of salt and several grinds of pepper. Pour over salad and toss.
- Divide salad evenly onto 4 dinner plates. Top with slices of steak and serve.