Firehouse Eats: LAFD Fire Station 7’s Famous Tri-Tip Salad with Cornbread

At LAFD Fire Station 7, mealtimes are more than just a break between calls. It’s a chance to refuel, reconnect, and recharge as a crew. One of their go-to firehouse favorites is a hearty tri-tip salad with cornbread that delivers big flavor while keeping things fresh and balanced. It’s the perfect example of how firefighters combine comfort, nutrition, and efficiency in the kitchen.

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Tri-Tip Salad Recipe

Serves: 4–6  

Ingredients

• 1½–2 lbs tri-tip steak

• Olive oil

• Salt and freshly cracked black pepper

• Garlic powder

• Paprika

Salad Base

• Mixed greens (spring mix or romaine/arugula blend)

• Tomatoes, cucumber, and bell peppers thinly sliced

Dressing

• Any of your choice

Instructions

1. Prepare the Tri-Tip:
   Rub tri-tip with olive oil, salt, pepper, garlic powder, and paprika. Grill over medium-high heat (or roast at 425°F) until medium-rare to medium, about 20–30 minutes depending on thickness. Let rest for 10 minutes, then slice thinly against the grain.

2. Assemble the Salad: Combine the sliced tomatoes, cucumber, and bell peppers with the mixed greens until evenly distributed.

3. Finish & Serve:
   Top salad with sliced tri-tip, drizzle with dressing, and toss lightly. Serve immediately.

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Cornbread Recipe

Serves: 6–8

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• ⅓ cup sugar (optional)

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup milk

• 1 large egg

• ⅓ cup melted butter or oil

Instructions

Preheat oven to 400°F and grease an 8x8-inch baking dish or cast-iron skillet. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and melted butter, stirring just until combined. Pour batter into the prepared pan and bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.

Serve warm alongside the tri-tip salad for a satisfying, firehouse-approved meal.