Careme

Ingredients

• Angus Beef Tri Tip Steak Family Pack

  1 lb $9.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 lb $2.49
• Red Potatoes

  12 oz $1.29
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  2 1/2 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more for the water
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Halve the potatoes, cut the tomatoes into thick wedges, mince the garlic, and roughly chop the basil. Pat the tri-tip dry and season it with 1/2 teaspoon salt and the black pepper.
2. Place the potatoes in a saucepan, cover with salted water, and boil for 10–12 minutes, until just tender. Drain well, then toss with 1 tablespoon olive oil.
3. Whisk the garlic, vinegar, mustard, remaining 1/4 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Fold in the basil and tomato wedges, coating them gently.
4. Grill the tri-tip over direct heat for 5–7 minutes per side, turning as needed, until well browned and the center reaches 140°F; transfer it to a board to rest for 10 minutes, during which it should reach the food-safe temperature of 145°F.
5. While the beef rests, grill the potatoes cut-side down for 5–7 minutes until crisp and marked. Lightly brush the tomatoes with the remaining 1/2 tablespoon oil and grill for 1–2 minutes per side, just until lightly charred; return them to the basil vinaigrette.
6. Slice the tri-tip thinly against the grain. Plate it with the grilled potatoes and basil-dressed tomatoes, spooning the remaining vinaigrette over the beef.