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Tri-tip steak served with creamy mashed potatoes and garlicky sautéed mushrooms on a plate, steakhouse-style dinner
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Tri-Tip Steak with Mashed Potatoes and Garlicky Mushrooms

This tri-tip steak dinner is juicy, flavorful, and easy to make, with creamy mashed potatoes and garlicky mushrooms for a restaurant-quality meal at home.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 3 - 4
Author Rachael DeVaux

Ingredients

For the Tri-Tip Steak:

  • 1-2 organic grass-fed tri-tip steaks
  • Ground pepper
  • Salt
  • Fresh rosemary

For the Mashed Potatoes:

  • 1 bag mini potatoes
  • ½ cup unsweetened almond milk or your preferred milk
  • 2 tablespoons ghee
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • Chives to garnish
  • Olive oil to garnish

For the Garlicky Mushrooms:

  • 1 tablespoon avocado oil or extra-virgin olive oil
  • 1 tablespoon ghee or vegan butter
  • 2 garlic cloves peeled and minced
  • 1 pound cremini mushrooms halved
  • ½ cup organic chicken broth or vegetable broth (I like Kettle & Fire)
  • ½ teaspoon sea salt
  • ½ teaspoon Italian seasoning
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt for serving

Instructions

Tri-Tip Steak:

  • Pre-heat grill to high-heat.
  • Pat steaks dry and season generously with salt, pepper, and freshly chopped rosemary.
  • Cook on a high-heat grill until your desired doneness, about 10-12 minutes for medium-rare. For best results, use a meat thermometer and cook to 130-135°F (for medium-rare).
  • Once done, let the steak rest for 5-10 minutes, then thinly slice against the grain.

Mashed Potatoes:

  • Boil the entire bag of mini potatoes in a pot of water until fork tender, about 15 minutes.
  • Strain, then 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.

Garlicky Mushrooms:

  • In a large skillet over medium heat, heat the oil and ghee.
  • Add the garlic and cook for 1 minute, just until fragrant.
  • Add the mushrooms and cook for 3 to 5 minutes, tossing occasionally.
  • Add the broth, salt, and Italian seasoning, and reduce the heat to medium-low. Cook for another 10 minutes, stirring occasionally.
  • Serve immediately, topped with the fresh chives and a sprinkle of flaky salt.

To Serve & Store:

  • Once the steak has been cooked, rested and sliced, serve with Mashed Potatoes and Garlicky Mushrooms for the complete steakhouse experience. Enjoy!
  • Store each component separately in airtight containers in the fridge: steak and mashed potatoes up to 3–4 days, mushrooms 2–3 days. Reheat gently before serving.