Ingredients

4 Servings

Meat & Seafood

  • Beef Tri-Tip Roast 910 g

Spices

  • Salt 1 1/2 Tbsp

Produce

  • New Potatoes 680 g

  • Garlic Cloves 8

  • Parsley 15 g

  • Fresh Oregano 15 g

  • Limes 2

  • Carrots 450 g

Pantry

  • Black Pepper 1 3/4 tsp

  • Extra Virgin Olive Oil 90 ml

  • Red Wine Vinegar 61 g

Dairy & Eggs

  • Unsalted Butter 1 Tbsp

  • Double Cream 120 g

Preparation

  1. Season & Cook Tri Tip

    Season tri tip. Place in oven on middle rack. Start cook sequence.

    • 910 g Beef Tri-Tip Roast
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil

  2. Prep Mashed Potatoes

    Prepare potatoes. Place potatoes into a large pot, cover with water, season with salt, and bring to a boil. Reduce heat to medium-high, and cook potatoes for 20 mins.

    • 680 g , quartered New Potatoes
    • 1.4 L Water
    • 2 tsp Salt

  3. Season & Cook Carrots

    Season carrots in a bowl. Once the tri-tip's first cook sequence is up, add the carrots to the same baking tray. Place back into the oven. Start next sequence.

    • 450 g Carrots
    • 1 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper

  4. Chimichurri Creation

    Prepare ingredients. Combine all of the ingredients in a small to medium bowl and mix well.

    • 4 , minced Garlic Cloves
    • 61 g Red Wine Vinegar
    • 15 g , finely chopped Parsley
    • 15 g , finely chopped Fresh Oregano
    • 2 , juiced Limes
    • 60 ml Extra Virgin Olive Oil
    • 1 tsp Salt
    • 1 tsp Black Pepper

  5. Season & Mashed Potatoes

    Strain potatoes in sink. Place back in same pot. Mash all ingredients together. Cover to keep warm.

    • 4 , minced Garlic Cloves
    • 1 Tbsp Unsalted Butter
    • 120 g Double Cream

  6. Serve & Enjoy!

    Allow protein to rest before slicing. Slice tri tip into 0.5 cm thick slices & top with chimichurri sauce. Serve with potatoes and carrots.

Suggested Meals

Nutrition

  Amount per
serving		 Daily value percentage
Calories 860 kcal  
Total Fat 51 g 65%
Total Saturated Fat 19 g 94%
Unsaturated Fat 32 g  
Cholesterol 190 mg 64%
Sodium 2830 mg 120%
Total Carbohydrate 42 g 15%
Fiber Total Dietary 9 g 30%
Sugars Total 7 g  
Protein 52 g 104%
Vitamin C 48 mg 50%
Calcium Ca 219 mg 15%
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By Innit Culinary Team