Name: Tri-Tip Roast with Crispy Potatoes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: 1 whole Tri-Tip; Paprika, to taste; Chili powder, to taste; Onion powder, to taste; Garlic powder, to taste; Cumin, to taste; Salt, to taste; Pepper, to taste; 3 tbsp olive oil; 2 cups beef stock; 1 whole Tri-Tip; Paprika, to taste; Chili powder, to taste; Onion powder, to taste; Garlic powder, to taste; Cumin, to taste; Salt, to taste; Pepper, to taste; 3 tbsp olive oil; 2 cups beef stock

Ingredients For This Recipe

1 whole Tri-Tip
Paprika, to taste
Chili powder, to taste
Onion powder, to taste
Garlic powder, to taste
Cumin, to taste
Salt, to taste
Pepper, to taste
3 tbsp olive oil
2 cups beef stock

Creamy Chimichurri:
1 shallot
4 garlic cloves
3 tbsp dried oregano
.5 tbsp chili flakes
.25 red wine vinegar
1 bunch flat-leaf parsley
.25 cup sour cream
.25 cup mayonnaise
Salt, to taste
Pepper, to taste

Crispy Baby Potatoes:
4 paper towels, soaked in water
.5 lb. baby potatoes, cut in half or at a bias, or substitute for fingerling
2 tbsp unsalted butter
Salt, to taste
Pepper, to taste

Garnish:
Flat leaf parsley, finely chopped

Preparation

Season the Tri-Tip with paprika, chili powder, onion powder, garlic powder, cumin, salt and pepper to taste, set aside.
Place all the ingredients for the creamy chimichurri in a mixing bowl and mix well, set aside.
Pre-heat oven to 400°F.
Pre-heat the Royal Prestige® MultiPan at medium-high for 2 minutes and place in the oil.
Sear the Tri-Tip each side for about 2 minutes or until nice and browned.
Pour in the beef stock and carefully place the MultiPan into the Oven.
Roast for about 20 minutes or until the Tri-Tips internal temp reaches 135°F.
Transfer to a plate and let it rest for 15 minutes and keep warm.
Clean the MultiPan.
Place the soaked paper towels into the MultiPan and place the baby potatoes on top.
Cover with the lid, with the valve open and turn on the heat to medium-high and wait until it whistles.
Once it whistles lower the heat to low, close the valve, and cook for 20 minutes or until the potatoes can easily be poked with a fork.
Transfer the potatoes to a mixing bowl, set aside and discard the paper towels.
Place the butter into the pan and turn up the heat to medium-high and let it melt completely.
Place in the potatoes and crisp until gold brown and season with salt and pepper to taste, transfer to a plate.
Slice the Tri-Tip and plate with the crispy potatoes and drizzle some of the creamy chimichurri sauce to taste and garnish.
Serve and enjoy!

Tri-Tip Roast with Crispy Potatoes

Ingredients For This Recipe

Preparation

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