Steve was unexpectedly home for dinner tonight and I had just enough time to thaw out a tri-tip roast and grill it for dinner. I also had some Purple Viking potatoes and there had been some hints that I hadn't made mashed potatoes for awhile.
A while back I found these directions for grilling tri-tips and they come out perfect every time: http://www.grillingcompanion.com/recipe/tri-tip-roast-on-the-grill/
After trimming the fat off the roast I rubbed it with the mixture of 1 Tablespoon each of Kosher salt and garlic powder, and 1 tsp ground pepper. Set it aside to rest for 45 minutes.
At about 35 minutes I turned on the grill. At 45 minutes I seared the roast about 3 minutes on each side, then turned off one side of the grill and moved the roast over to that side for indirect heat.
It looked great after it came off the grill.
I then covered the meat with foil, and let it rest for 10 minutes.
While the meat was resting I peeled and cubed the potatoes.
After boiling for about 20 minutes, it was time to mash them up! I always mash the drained potatoes first with a little bit of salt.
Then I add a cube of butter and mash again. Yes a cube, one of the reasons I haven't made them in awhile.
Once the butter is completely mashed in, add milk, a little at a time, until it is creamy as you like it.
Slice the roast against the grain, and it's dinnertime.
Meat from #barhamcattlecompany and potatoes from #fairsharefarmcsa
Labels: Main Dish, Side Dish
