• 1 Beef Tri-Tip (3 – 4 Pounds)

Marinade:

• 1/2 Cup Olive Oil 
• 1/2 Onion, Quartered 
• 3 TBSP Garlic, Chopped 
• 1 TBSP Fresh Thyme, Chopped 
• 1/4 Cup Balsamic Vinegar 
• 1 TBSP Onion Powder 
• 1 TBSP Garlic Powder 
• 1/4 Tsp Cayenne Pepper
• 1/4 Tsp Red Pepper Flakes 
• Salt And Pepper, To Taste

White Wine Roasted Garlic:

• 1/3 Cup Olive Oil 
• 1 Cup Peeled Garlic Cloves 
• 1/2 Tsp Salt 
• 1 Cup White Wine

Wilted Spinach:

• 1 lb Spinach
• 3 TBSP Olive Oil

Otium Potatoes:

• 1 lb Dutch Yellow Potatoes
• 1 Sprig Thyme
• 1 Tsp Kosher Salt
• 1/4 Cup Grape Seed Oil
• 4 TBSP Butter
• 2 Sprigs Thyme 
• 2 Cloves Garlic

Potato Seasoning:

• 1 lb Dutch Yellow Potatoes
• 1 Sprig Thyme
• 1 Tsp Kosher Salt
• 1/4 Cup Grape Seed Oil
• 4 TBSP Butter
• 2 Sprigs Thyme 
• 2 Cloves Garlic

COOKING:

Tri-Tip:

1. Combine all ingredients in a large mixing bowl.
2. Cover the Tri-tip with the marinating liquid, and let sit for 6 hours, or overnight.
3. Season Tri-tip with salt and pepper. Grill the meat to 140°F and let rest until internal temperature reaches 145°F as measured by a meat thermometer.

White Wine Roasted Garlic:

1. Heat a small sauté pan. Add oil, garlic and salt. Cook on medium-to-medium low heat for 6-10 min or until golden brown in color.
2. Add white wine and cook for 15 minutes in the oven at 350°F or until wine is cooked out and you are only left with oil and garlic.

Otium Potatoes::

1. In a small pot cover the potatoes with cold water. Add salt and thyme and slowly cook over medium heat. Adjusting temperature as needed. It should be at a low simmer. Cook until potatoes are fork tender. Drain and cool.
2. Smash potatoes with the palm of your hand until slightly flattened. Heat up a large skillet and add grape seed oil. Add potatoes season with salt and pepper and cook until you have color flipping to achieve color on both sides.
3. Next add butter, thyme and crushed garlic. Gently shake the pan causing the butter to be foamy and continue to cook until golden and crispy. Make sure you adjust the heat, so the butter is foaming but not burning.
4. Drain potatoes and season with the remainder of ingredients to taste.