Balsamic Peppercorn Beef Sirloin Tips Caprese Salad with Grilled Bread

Ingredients

• Burgundy Peppercorn Beef Sirloin Tri Tip Roast
• Snacking tomatoes
• Basil
• Romaine Hearts
• Garlic (2 cloves)
• Fresh Mozzarella Balls (cherry size)
• French Bread
• Balsamic Vinegar

Instructions

• STEP 1

  Preheat a large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom; add beef tips and cook, turning occasionally, 8-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm. (Reserve skillet, with cooking juices, for later use.)

  • 1 tbsp extra virgin olive oil
  • 1 (16 oz) pkg balsamic peppercorn beef sirloin tips (marinated & ready-to-cook)

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 pint cherry tomatoes
  • 1 small pkg fresh basil
  • 2 hearts romaine hearts

• STEP 3

  Peel and mince garlic. Place in a large bowl along with oil, vinegar, salt, and pepper. Whisk to combine the dressing.

  • 2 cloves garlic
  • 1 1/2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper

• STEP 4

  Halve cherry tomatoes. Add to the bowl with the dressing, along with mozzarella, and stir to coat.

  • 1 (8 oz) pkg fresh mozzarella balls (ciliegine or "cherry size")

• STEP 5

  Pick basil leaves off the stems. Chop or tear lettuce into bite-sized pieces. Add both to the bowl and toss to combine the salad. Set aside.

• STEP 6

  Preheat a grill pan or outdoor grill over medium-high heat. While the grill heats up, slice bread into 4 pieces, then drizzle both sides with oil. When the pan is hot, add bread and grill until charred, 1-2 minutes per side. Remove from heat.

  • 1/4 (24 oz) loaf rustic bread loaf
  • 4 tsp extra virgin olive oil

• STEP 7

  Divide salad between plates and top with beef tips. Serve with grilled bread on the side and enjoy!