Tri-Tip and Smashed Baby Potatoes

During our first summer of living together in Huntington Beach the BF would grill tri-tip on our little patio almost every week. (He’d even grilled out in the rain one February night, have to love living in SoCal.) Friends would come over, we’d have fresh summer veggies and big salads, margaritas and hoppy beers,  When we moved to Long Beach BF’s big ol’ charcoal Weber grill had to go live at his parents house since we’d be moving to the 6th, with a strict no open flame on the balcony rule. Super bummed, we’d look forward to visits to his parents house in Orange County where BF could grill outside with his dad. We hadn’t had tri-tip in a long time, it’s definitely one of our favorite meals and we were missing it! Luckily in October after a trip to Arizona to visit my parents, my mom made us tri-tip that she essentially broiled in the oven! Having grilled meat my whole life this was a revelation, we could have our yummy red meat on our 6th floor apartment! Below is the “recipe” and my favorite side dish of smashed potatoes to accompany it. If you live where it’s cold, or in a high floor apartment and are craving red meat this is a must try!

BF and I buy  tri-tip from Costco, it comes two slabs to a package which is easy for us to freeze one for later and eat one that day! We like to keep is super simple using just salt, black pepper, and this yummy BBQ seasoning we buy from a little store in Newport Beach. My mom uses just salt and pepper and it turns out delicious as well, use whatever seasoning you like!

Smashed Potatoes Directions:

My mom taught me to make these this way, and I’ve never looked back!

Use small baby new potatoes, red potatoes or purple potatoes, the smaller the better. Cover with water in a pot and bring to a boil.

Boil for 1-2 minutes and turn off the stove and let the potatoes cool off in their water.

watching potatoes cool, about like paint drying, eh?

Drain the potatoes and spread them out on a foil covered, PAM sprayed baking sheet.
Take any heavy bottomed glass, I like to use a pint glass normally, and smash the potatoes with the bottom of the glass.
Do this for each one and arrange them on the baking sheet.

Either spray the smashed potatoes with PAM or drizzle to coat with olive oil. (I used PAM here because it cuts some of the calories, but you can use whatever you please.)

Sprinkled sea salt and cracked black pepper liberally over the potatoes.

Bake in a 450 degree oven for 15-20 minutes until the edges are crispy.

melt in your mouth middles, with yummy crispy outsides, potato heaven if you ask me!

Just wait until you try these, you seriously haven’t had a potato until you eat them this way. (BF says this is the only way he’ll eat potatoes, how a potato loving girl like myself fell in love with a potato hater is one of God’s mysteries!)

Tri-Tip Directions:

Pre-heat oven to 450 degrees. Season the meat liberally on both sides with your choice seasoning.

The Red Baron BBQ Spice is BF’s secret grilling weapon,
little does he know I put it on EVERYTHING from chicken to veggies it’s so tasty.

Heat a heavy cast iron skillet or a oven safe grill pan to be screaming hot, coat with Pam so the meat doesn’t stick.
Place meat into pan and sear getting a good crust on one side, about 3-5 minutes. Flip and do the same to the other side.

Place skillet in the oven and cook for until your preferred doneness (about 17 minutes for medium rare which is how we eat our meat)
Carefully remove skillet from the oven, remember the handle will be HOT!
Place meat on a plate and cover with aluminum foil and let rest for 10 minutes, while the smashed potatoes crisp in the oven.

Slice about 1/4-1/2 inch think slices against the grain of the meat. You can tell the grain if you look closely to see which way the fibers are running

Don’t mind us, we eat out meat pretty rare. Cook until whatever doneness you prefer!
#stillmooing #dontjudge

I can’t believe I didn’t think of cooking Trip-Tip this way sooner. You definitely get all the best tips from your mama don’t you??

I also put together a quick salad with some honey Dijon vinaigrette. My favorite way to make vinaigrette is to put all the ingredients in a mini Tupperware container then shake it all up. The mustard binds together the oil and the acid making a perfectly emulsified salad dressing! I made this up on the spot and BF was pretty pleased, let me know what you think!

We’re so lucky BF’s mom grows those avocados in her front yard!

Honey Dijon Vinaigrette:

Combine all ingredients in small Tupperware and shake vigorously:
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons honey1 tablespoon dijon mustard
1/2 teaspoon garlic
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper

This meal is perfect for Sunday night dinner, BF and I have lots of leftovers we eat for the rest of the week. It’s so easy and so quick though it could be an any night of the week meal also! Lucky for me I now have a happy BF watching Sunday Night Football waiting for cookies to come out of the oven. Look for my Gramma’s oatmeal raisin cookies, turner Salted Oatmeal Chocolate Chip Cookies up this week 🙂
Happy Sunday Everyone!

peace.love.&running

MK