Cooking with Beef. It's What's For Dinner.

To celebrate Climate Week 2023, join Beef. It's What's For Dinner., executive chef, Dagan Lynn, and cattle rancher, Allison Fender, for a live beef cooking demo! Learn cooking tips as well as the ways ranchers are working every day to increase sustainability.

Join us Tuesday, September 19, 2023 at 3:00 pm MT/5:00 pm ET for an Instagram LIVE cook-a-long event (@beefitswhatsfordinner)! Executive chef Dagan Lynn and cattle rancher Allison Fender will share how beef, cooking and sustainability are connected. Don't miss out, register here!

steak salad with cherry pepper vinaigrette & seasonal vegetables


  • 1/3 cup olive oil
  • 2 cloves garlic
  • 2 tablespoons minced onion
  • 1 tablespoon red wine vinegar
  • 2 teaspoons sweet paprika
  • 2 teaspoons fresh thyme leaves
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper


  • 1 (3 to 4 pound) Beef Tri-Tip Roast
  • 1 small onion, sliced into 1/2-inch rings
  • 2 medium zucchini, halved
  • 2 heads Boston Bibb lettuce
  • 2 avocados, sliced
  • 1 pint ripe tomatoes, sliced
  • 8 ounces crumbled blue cheese


  • 8 cherry peppers, seeds and stem removed
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Place wet rub ingredients in blender; pulse until smooth. Reserve a small portion of wet rub in food-safe storage container; set aside. Combine remaining wet rub and Tri-Tip Roast in a food-safe plastic bag; turn to coat evenly. Seal bag; refrigerate and marinate 6 hours, or overnight.
  2. Preheat grill to medium heat (if you don't have a grill, preheat an oven to 375°F). Remove roast from wet rub; discard bag. Season roast with salt and pepper.
  3. Place Tri-Tip roast on grill grates. Grill, covered, 10-15 minutes on each side. If using an oven, place Tri-Tip in a baking dish and place in oven. Cook to medium rare (135°F) to medium doneness (150°F) as measured by a meat thermometer.
  4. Meanwhile, prepare onion and zucchini. For onions, heat large skillet over medium heat. Add onion, 1/4 cup water and 1 tablespoon oil. Cook, covered until almost tender, 2-3 minutes. Season with salt and pepper. Remove onions from skillet; grill over medium heat (or in grill pan on a stove top) until lightly charred, 3-5 more minutes.
  5. For zucchini, using a paring knife, cut slits into flesh of zucchini. In medium bowl, add squash and reserved wet rub; toss to coat evenly. Grill (or place in a grill pan on a stovetop) over medium heat until tender, 8-10 minutes. Cut into bite-sized pieces for serving.
  6. Remove roast from grill; tent loosely with aluminum foil and let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium).
  7. Place cherry pepper vinaigrette ingredients in blender; pulse until smooth. Remove vinaigrette and set aside.
  8. Slice roast diagonally across the grain.
  9. In a large bowl, combine lettuce and pepper vinaigrette; toss to coat. Place on a large serving platter; top with sliced steak, grilled onion and zucchini, avocado, tomatoes and crumbled blue cheese.

Shopping List:

  • 1 (3 to 4 pound) Tri-Tip Roast (alternative: Sirloin Steak, New York Strip or Flank Steak)
  • 8 ounces blue cheese
  • 8 cherry peppers
  • 2 avocados
  • 2 zucchinis
  • 2 heads Boston Bibb lettuce
  • 1 pint vine ripe tomatoes
  • 1 onion
  • garlic cloves
  • ground red pepper
  • olive oil
  • red wine vinegar
  • sweet paprika
  • fresh thyme leaves
  • granulated garlic
  • dried minced onion 
  • apple cider vinegar
  • Dijon mustard
  • honey
  • salt
  • ground black pepper

Cooking Utensils & Appliances:

  • measuring cups & measuring spoons
  • blender
  • food-safe plastic bag
  • small food-safe storage container
  • grill or cast-iron grill pan
  • meat thermometer
  • large and medium sized mixing bowls
  • skillet
  • tongs
  • cutting board
  • knife

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.

• Wash all cutting boards, utensils and dishes after touching raw meat.

• Do not reuse marinades used on raw foods.

• Wash all produce prior to use.

• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer.

• Refrigerate leftovers promptly. 

Visit Beef. It's What's For Dinner, for more information on degree of donenessfood handling and beef safety.

dagan lynn

National Cattlemen's Beef Association Executive Chef Innovation & Culinary Services