CHIPOTLE PINEAPPLE TRI-TIP & WILD MUSHROOM & SAGE FRIES

CHIPOTLE PINEAPPLE TRI-TIP & WILD MUSHROOM & SAGE FRIES

Recipe by Courtney DayCourse: DinnerCuisine: AmericanDifficulty: Easy

This Steak Marinade is the perfect blend of sweet, smoky, spicy and savory especially when paired with the AOOC Mushroom and Sage oil fries.

Ingredients

  • Chipotle Olive Oil & Pineapple White Balsamic Grill Marinade for Tri-Tip
  • 1/2 cup AOOC Chipotle Olive Oil

  • 1/2 cup AOOC Pineapple White Balsamic

  • 2 tablespoons grainy mustard, or Dijon

  • 1 tablespoon sea salt

  • cracked black pepper to taste

  • Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor.

  • Fries
  • 6 medium potatoes
    (optional) 1 cup of grated cheddar cheese

  • 1/2 cup of AOOC Wild Mushroom Sage Olive Oil

  • 2 teaspoons kosher salt

  • fresh ground pepper to taste

  • (optional) 1 cup of grated cheddar cheese

Directions

  • Combine all of the ingredients for the marinade by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake.
  • For Fries
  • Cut potatoes into wedges or fries. Pour the olive oil in a large bowl or container. Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet. Sprinkle with salt and pepper to taste, making sure that to season evenly.
  • Bake for 20 minutes or until edges are golden brown. If adding cheese – sprinkle the cheese and bake until cheese is melted.

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