Chipotle Pineapple Tri Tip with Wild Mushroom & Sage Fries
For the Steak: 1/2 cup Midtown Olive Oil Chipotle Olive Oil 1/2 cup Midtown Olive Oil Pineapple White Balsamic Vinegar 2 Tbsp Edmond Fallot Dijon Mustard 1 Tbsp
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Cooking tools:
- Grill
- Pepper mill
- Zip-top bag
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 cup Midtown Olive Oil Chipotle Olive Oil
- 1/2 cup Midtown Olive Oil Pineapple White Balsamic Vinegar
- 2 Tbsp Edmond Fallot Dijon Mustard
- 1 Tbsp Le Saunier de Camargue Fleur de Sel (sea salt)
- Cracked Black Pepper, to taste
- 3-4 lb trimmed beef Tri Tip
- 6 medium potatoes
- 1/2 cup Midtown Olive Oil Wild Mushroom & Sage Olive Oil
- 2 Tbsp Le Saunier de Camargue Fleur de Sel (sea salt)
- Fresh ground pepper, to taste
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