Tri Tip Steak with the World’s Best Scalloped Potatoes, Asparagus and Herbed Butter

Tri Tip Steak with the World’s Best Scalloped Potatoes, Asparagus and Herbed Butter
4 servings

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Tri Tip Steak

4 6
oz Tri-Tip steaks
salt and pepper
Tbsp olive oil

Herbed Butter

lb(s) salted butter
bunch flat leaf parsley, washed and dried
bunch chives, washed and dried
Tbsp worcestershire sauce
tsp hot sauce
juice of half a lemon

Baked Asparagus

lb(s) asparagus, trimmed
slices herbed butter, about ⅒5 inches thick
cup breadcrumbs
cup grated parmesan cheese
Tbsp olive oil
tsp olive oil
plum tomatoes, coarsley chopped
shallot, finely chopped
tsp red wine vinegar
salt and pepper to taste

World’s Best Scallop Potatoes

Tbsp butter, divided
large russet baking potatoes, peeled and sliced into ⅒5 inch thick rounds
cup half and half
clove garlic, finely chopped
pinch of ground nutmeg
sprig rosemary, chopped
salt and pepper, to taste
cup grated cheddar cheese


Step 1

Preheat oven to 350 F

Step 2

Pat meat dry and season with salt and pepper.

Step 3

Heat oil in a cast iron frying pan over medium high heat. When pan is hot, add meat and sear 2 minutes per side, or until golden brown

Step 4

Transfer pan to preheated oven and cook 3-4 minutes more, or until medium rare

Step 5

Let meat rest 2-3 minutes and serve with Herbed Butter

Step 6

In a medium saucepan, melt butter over medium heat. Let cool slightly.

Step 7

In a blender, mix herbs, worcestershire sauce, hot sauce, and lemon juice. Slowly add melted butter, and blend until incorporated. Do not over mix, or herbs will bruise. Transfer mixture to a metal bowl, and place bowl in an ice bath. Whisk until cool, and mixture has emulsified. Place mixture in freezer for 5 minutes. Remove from freezer and continue mixing until butter is thick and reconstituted.

Step 8

Divide mixture in 2. Place half of butter on a large piece of plastic wrap. Roll tightly into log. Repeat with other half.

Step 9

Store in refrigerator until use.

Step 10

Preheat oven to 400 F.

Step 11

Place asparagus in oven proof ceramic dish.

Step 12

Top with Herbed Butter. Sprinkle with breadcrumbs and Parmesan cheese. Drizzle with 1 tbsp olive oil and salt and pepper.

Step 13

Bake in preheated oven for 10-12 minutes, or until crust is golden brown and crispy.

Step 14

Meanwhile, in a medium bowl mix tomatoes, shallot, remaining 1 tsp olive oil, red wine vinegar and salt and pepper.

Step 15

Remove asparagus from oven and serve with marinated tomatoes.

Step 16

Preheat oven to 400 F. Butter the inside of an 8 x 8 baking dish with 1 tbsp butter.

Step 17

In a large pot set over medium heat, melt remaining butter with half and half, garlic, nutmeg and rosemary. Season with salt and pepper.

Step 18

Add potatoes, and bring to a boil. Cook for 8-10 minutes or until potatoes are slightly tender.

Step 19

Transfer mixture to prepared baking dish, smoothing as much as possible. Cover potatoes with cheddar cheese and bake for 20-30 minutes or until golden brown.

Step 20

Let potatoes cool slightly before serving.

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