Ingredients

4 Servings

Meat & Seafood

  • Beef Tri-Tip Roast 2 lb

Spices

  • Red Wine Vinegar 1/4 cup

  • Kosher Salt 1 1/2 Tbsp

  • Black Pepper 1 3/4 tsp

Produce

  • Carrot 1 lb

  • Fresh Oregano 1/3 cup

  • Baby Yukon Gold Potato 1 1/2 lb

  • Limes 2

  • Garlic Cloves 8

  • Italian Parsley 1/3 cup

Pantry

  • Extra Virgin Olive Oil 3/8 cup

Dairy & Eggs

  • Unsalted Butter 1 Tbsp

  • Heavy Cream 1 cup

Preparation

  1. Season & Cook Tri Tip

    Season beef. Place on middle oven rack and Start to cook Tri-Tip.

    • 2 lb Beef Tri-Tip Roast
    • 1 tsp Kosher 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.

    • 1 1/2 lb, quartered Baby Yukon Gold Potato
    • 6 cups Water
    • 2 tsp Kosher Salt
  3. Season & Cook Carrots

    Season carrots. Once the tri-tip's first cook sequence is up, add the carrots to the same sheet pan as the tri-tip and start the next cook sequence.

    • 1 lb Carrot
    • 1 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Kosher 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
    • 1/4 cup Red Wine Vinegar
    • 1/3 cup, finely chopped Italian Parsley
    • 1/3 cup, finely chopped Fresh Oregano
    • 2, juiced Limes
    • 1/4 cup Extra Virgin Olive Oil
    • 1 tsp Kosher Salt
    • 1 tsp Black Pepper
  5. Season & Mash 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
    • 1 cup Heavy Cream
  6. Serve & Enjoy!

    Allow protein to rest before slicing. Slice tri tip into 1/4" thick slices & top with Chimichurri sauce. Serve with potatoes and carrots.

Nutrition

  Amount per
serving
Daily value percentage
Calories 860 kcal  
Total Fat 51.0 g 65%
Total Saturated Fat 19.0 g 94%
Unsaturated Fat 32 g  
Cholesterol 190 mg 63%
Sodium 2830 mg 120%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 9 g 32%
Sugars Total 8 g  
Excellent Source: Protein 52 g 104%
Good Source: Vitamin C 53 mg 60%
Calcium Ca 222 mg 15%
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By Innit Culinary Team