Ingredients
For the marinade:
– 1 small beef tri-tip roast
– 1 cup red wine (or beef stock)
– 1 tbsp capers
– 10-12 sun dried tomatoes
– ½ cup roughly chopped parsley
– Zest and juice of one lemon
– 4 cloves of garlic
– Salt and pepper to taste
For the potatoes:
– 1.5 pound mini potatoes
– ½ cup olive oil
– 4 cloves garlic, minced
– 2 tsp dried rosemary
– Salt and pepper to taste
Directions
Combine all ingredients for the marinade (minus the beef) in a food processor. Pulse until the ingredients have the consistency of a chunky marinara sauce. Place the beef in a sealable bag, and pour the marinade over top. Refrigerate overnight. Preheat your grill to 450-500 degrees Fahrenheit. Cook the beef over direct heat for about 4 minutes per side, until an internal temperature of 135 degrees F is reached for medium-rare.
Place the potatoes in a cast-iron skillet, and add the oil, rosemary, and salt and pepper. Toss to coat. Grill in 400-degree grill (or oven) until nice and crispy – approximately 25-30 minutes. Add the garlic, stir, and continue to cook for another 3 minutes.
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