Edible Bozeman

Olivelle co-founder Brie Thompson’s career is all about perfecting infused oils, vinegars, and spice blends. She wants her products to inspire home cooks to create delicious memories around the table.

The roasted coffee rub, black garlic sea salt, and smoked balsamic vinegar in this tri-tip go a long way in making a steak salad an exceptional dish. It’s easy enough for a weeknight, but the elegant presentation and complex flavor make it perfect for special occasions. And the extra good news: Olivelle’s new location at 1940 W. Main St. in Bozeman opens this fall.


1 (1-pound) beef tri-tip
2–3 tablespoons Olivelle Roasted Coffee Rub
2 teaspoons Olivelle Black Garlic Sea Salt
½ pound bacon
4 tablespoons Olivelle Caramelized Garlic Infused Olive Oil, divided
2 cups cherry tomatoes
3 tablespoons Olivelle Smoked Balsamic Vinegar
4–6 cups mixed greens
½ cup gorgonzola, goat cheese, or feta crumbles
½ red onion, thinly sliced

Season the steak liberally with Roasted Coffee Rub and Black Garlic Sea Salt. Set aside.

Cut the bacon into ¼-inch pieces and place in a large, cold skillet. Cook over medium heat, stirring occasionally, until the bacon is crispy. Remove from the pan and set aside. Drain grease from the pan.

Turn the heat up to medium-high. Once the pan is hot, add the steak and cook for 5–7 minutes per side for medium to medium-rare. Remove steak from the pan.

While the meat rests, add 1 tablespoon Caramelized Garlic Infused Olive Oil and the cherry tomatoes to the pan. Cook for 3–5 minutes, until the skins start to blister and peel. Remove from the heat.

To make the smoked garlic dressing, whisk together the remaining 3 tablespoons of olive oil and 3 tablespoons of balsamic vinegar.

To serve, slice the steak on the diagonal into ¼-inch slices. Arrange the greens on a large serving dish with the cheese, red onion, bacon, blistered tomatoes, and sliced steak. Finish with a drizzle of the smoked garlic dressing.

Wine Pairing

2017 Chateau Viranel Pépite Mourvèdre

Dawson’s advice for pairing with salad? The protein and dressing are the elements to keep in mind. Brie Thompson’s Big Sky Steak Salad has big flavors: hearty beef, rich cheese, and a smokey balsamic dressing. These call for a medium-bodied red that’s going to complement, rather than fight with, the flavors on your plate.


Recommendation by Jeremiah Dawson, owner of Vino Per Tutti (which translates to “wine for everyone”). Dawson has owned Vino Per Tutti since 2017. His friendly establishment is staffed with people who know and care about wine, beer, and cider, and who love their community. Looking for biodynamic, sustainable, organic wine, beer, or sake? Want an $11 drinkable red that’s easy to cook with? Talk to Dawson—as the name of his store suggests, his philosophy is that wine really should be for everyone.

More Recipes