Steak Tartines w/ Gorgonzola & Tomato Salad

I don’t actually know much about red meat, so your request to include it occasionally is a learning experience for me too. We don’t eat much of it, for both health and environmental reasons, but I’ll make it here or there for something different.

I read an article about Texas BBQ, and the chef had suggested getting a sear on the tri-tip, and then cooking it on low heat, flipping it often, for the best texture. This can also be done in the oven, but currently it is too hot for me to want to turn on the oven for an hour.

Not into blue cheeses? A soft goat’s cheese would be good too.

I’m including a spice blend below that will work on both the meat or mushroom option.