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The Perfect Tri-Tip Steak with Mashed Potatoes and Garlicky Mushrooms
Ingredients
Perfect Tri-Tip Steak
- 1-2 organic grass-fed tri-tip steaks
- ground pepper
- salt
- fresh rosemary
Mashed Potatoes
- 1 bag mini potatoes
- 1/2 cup unsweetened almond milk, (or your preferred milk)
- 2 tbsp ghee
- 1 tsp sea salt
- 1 tsp ground pepper
- chives, to garnish
- olive oil, to garnish
Instructions
Perfect Tri-Tip Steak
- Pat dry and season generously with salt, pepper, and freshly chopped rosemary.
- I used the Yummly Smart Thermometer to take the guess work out of it, but cook until your desired doneness on a high-heat grill, about 10-12 minutes for medium-rare.
Mashed Potatoes
- Boil the entire bag of mini potatoes in a pot of water until fork tender, about 15 minutes. Strain and add back to the pot and mash.
- Once mashed to your desired texture, add milk, ghee, salt and pepper and mix well. Serve with chives and a drizzle of olive oil on top.
Serve
- Thinly slice the steak, and serve with mashed potatoes and Garlicky Mushrooms from my cookbook, Rachael's Good Eats (page 181).
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