• Tri Tip Steak (Sous Vide) / Grilled
• Season the steak with salt and pepper, and place into a acuum seal bag (or Ziploc if you you’re not going to Sous Vide this). To that bag, add the Sweet Thai Chili sauce and seal. Mix up with your hands to get the sauce all over the steak. At this point, you can add the steak to a sous vide water bath (130 degrees for Medium Rare) or place into your fridge to further marinate. If you’re going to grill this, allow the meat to marinate for at least 3 hours or overnight. If bypassing the Sous Vide, grill the meat for 5 minutes on each side and then check with a meat thermometer. You’re likely going to need at least 7 minutes per side, depending on thickness of the steak, but a meat thermometer will allow you to cook it precise to your liking. Once done to your liking, remove the steak from the grill and allow it to rest.

  If using a sous vide water bath, which I absolutely recommend, place the bag into a 130-degree water bath for about 7 hours. It’s pretty hard to overcook sous vide since the temperature remains constant, so feel free to leave in longer if you have to bounce out to work all day. Once you’re done with the sous vide, remove the steak from the bag and place onto a hot well-oiled grill. Grill about 3 minutes per side and then transfer to a plate to rest. The goal is to caramelize the chili sauce on the grill but not to further cook the steak much as the sous vide already has you where you want to be here.

  Regardless of how you get to the final result of a cooked steak, allow it to rest about 10 minutes before slicing. Once you’re ready, cut against the grain into strips and place on top of the salad.

Salad Assembly

• Lay the napa cabbage on the bottom of a deep bowl or plate, and scatter all other ingredients over the top. Lay the sliced steak on top, and dress to your liking.

Kimchi Vinaigrette

• Add all salad dressing ingredients to a bowl or a shaker and mix until well combined. Mix thoroughly again before adding to salad.