Oven Roasted Tri-Tip Steak Dinner

 Ingredients

1 beef Tri-Tip Roast (2 pounds)

1 tablespoon olive oil

All-purpose steak seasoning

Directions 

Heat oven to 450°F. 

Rub the steak with olive oil and the steak seasoning.

Place in a roasting pan and bake the steak for 30 minutes. Let rest for 5 minutes and then cut in thin slices against the grain.

Serve with Chimichurri Sauce

Ingredients for the Chimichurri Sauce

1 small jalapeno pepper, finely chopped 

4 garlic cloves, minced

2 tablespoons red wine vinegar

1/2 cup extra Virgin olive oil

1/2 teaspoon salt

1 cup cilantro, chopped

1 cup parsley, chopped

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

¼ teaspoon red crushed pepper flakes

Combine the ingredients in a serving bowl and set aside until serving time.

Potatoes au Gratin

Ingredients

1 1/2 cups cream, full fat 

2 garlic cloves, minced

2 tablespoons unsalted butter, melted

2 lb whole baking  potatoes

1 tsp salt

1/4 tsp pepper

2 cups gruyere cheese

1 teaspoon dried thyme leaves

Directions

Partially boil potatoes, for about 10 minutes. Cool, peel, and cut into thin slices.

Cream Mixture: Place butter, cream, and garlic in a jug. Mix until combined.

Preheat oven to 180°C/350°F.

Spread 1/2 of the potatoes in a greased baking dish, then pour over 1/2 of the Cream Mixture, and scatter with 1/2 of the salt, pepper, and thyme. Sprinkle with ½ the cheese. Repeat with the remaining ingredients for a second layer.

Cover with foil, and bake for 1 hour.

 Remove foil and bake for 15-20 minutes until golden and bubbly. Stand 5 minutes before serving.

Green Beans

Cook 1 lb of trimmed green beans in boiling salted water until tender. Drain and return the beans to the pot. Dss with olive oil, minced garlic, and lemon juice to taste. Heat for a minute or two and serve.