Smoky, sweet, and packed with flavor — this tri-tip marinates in chipotle olive oil and our Pineapple White Balsamic for a bold, caramelized crust on the grill. Served alongside crispy potato fries tossed in wild mushroom sage olive oil, this one’s a full meal that feels like a backyard cookout upgrade.
Ingredients
Marinade for Tri-Tip:
- 1/2 cup Chipotle Olive Oil
- 1/2 cup Pineapple White Balsamic
- 2 tablespoons grainy mustard, or Dijon
- 1 tablespoon sea salt
- cracked black pepper to taste
- Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor.
For the Fries:
- 6 medium potatoes
- 1/2 cup of Wild Mushroom Sage Olive Oil
- 2 teaspoons kosher salt
- fresh ground pepper to taste
- Optional: 1 cup of grated cheddar cheese
Instructions
For the Tri-Tip:
- Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend.
- Marinate your tri-tip or your protein of choice and coat evenly.
- Refrigerate for 6-8 hrs.
- Grill or bake.
For the Fries:
- Cut potatoes into wedges or fries.
- Pour the olive oil in a large bowl or container. Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet. Sprinkle with salt and pepper to taste, making sure that to season evenly.
- Bake for 20 minutes or until edges are golden brown. If adding cheese – sprinkle the cheese and bake until cheese is melted.
