Picture this: succulent, thinly sliced pieces of tri-tip that have been grilled to perfection and crispy oven roasted red potatoes, drizzled with melted butter. Are you drooling, yet? What if I told you that you can make this dish in as little as 45 minutes? These days, I’m all about coming up with effortless dinner ideas because being both a wife and a mommy can make you pressed for time. If you are following the Paleo diet, you can still enjoy this meal by omitting the potatoes.
Time is ticking, so let’s get started!
- 5 red potatoes, quartered
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon butter, melted
- 4 tablespoons extra virgin olive oil
- 1 1/2 pounds marinated tri-tip roast, thinly sliced into 1/2 inch pieces
Wash and scrub the skins of the potatoes with soap. Dry. In a large bowl, add the quartered potatoes, dried parsley, salt, pepper, Parmesan cheese, and olive oil. Toss to coat. Transfer to a sheet pan and spread in an even layer.
Preheat the oven to 400 degrees. Bake for 25 minutes, take out of the oven, flip potatoes with a spatula, and place back in the oven for 15 more minutes. Remove from the oven, add a few dashes of more salt, and drizzle the melted butter on top.
Place the sliced tri-tip on a heated grill (I used my George Foreman) and grill for 5 minutes for medium rare or 7 minutes for well done.
Remove from grill.
Serve with potatoes.
Ooh la la! Who doesn’t love some meat and potatoes? Dig in!