Grilled Small Plates: Steak and Potatoes

Today is the day. My goal is to cook and prep as much this morning as possible. I want there to be no mess and no hustling while our friends are here. Above all, I want my wife to feel relaxed and not busy.

There are going to be several steps that will make this happen. I will figure out what can be prepped ahead of time. I made the honey mustard yesterday. We are having sausage with homemade honey mustard. I will clean as I go so I don’t have a big pile of sticky dishes to wash at the last minute. I will make sure that everything that I need at the last minute is in a logical place (next to the grill). I will make sure that there is plenty of propane for the grill. I will re read each of my recipes and make my shopping list. I have already purchased a lot of what I need.

I know that all of this seems like entertaining 101, but the most enjoyable dinners that I have ever attended are all prepared ahead of time. The food might not be cooked, but it is organized and ready to go. With 8 small plates this will be an organizational challenge. Wish me luck.

Ingredints

  • Small Tri Tip
  • Red Wine
  • Small, New Potatoes
  • 6 Cloves Garlic, minced
  • 3 Sprigs Rosemary + 1 Tablespoon, finely chopped
  • Salt and Pepper
  • Chimichurri Sauce

Tools

  • Mixing Bowl
  • Chef’s Knife
  • Grill
  • Tongs
  1. Marinate the steak with the potatoes, rosemary and garlic in enough red wine to cover. The original recipe for a large roast calls for a whole bottle. Let marinate in the refrigerator for 6-8 hours.
  2. Strain the potatoes and pat dry the meat. If you don’t want chimichurri sauce, reserve the liquid and reduce it with a little butter. It’s also a delicious sauce.
  3. Salt and pepper the meat.
  4. Cut the potatoes in half and toss with a little olive oil, rosemary and salt and pepper.
  5. Grill the potatoes until tender (about 20 minutes). I use aluminum foil.
  6. Grill the tri tip until medium or whatever temperature you like.
  7. Serve with a drizzle of chimichurri sauce and a sprig of rosemary as garnish.
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One comment on “Grilled Small Plates: Steak and Potatoes

  1. Hélène says:

    Bravo! kitchen discipline….

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