Slow-Cooked Tri-Tip Steak with Mashed Potatoes & Brussels Sprouts
The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Low and slow is the way to go when it comes to wintertime cooking!
When the weather gets cold, there’s nothing quite like the smell that fills a home as a juicy cut of beef cooks away in the oven for hours. So, if you’re craving something that keeps your mouth watering all day and sticks to your ribs when you’re done, add this Slow-Cooked Tri-Tip Steak to your menu.
A new spin on traditional steak and potatoes, this recipe takes an approachable and affordable cut of Heinen’s CARE Certified Beef, the tri-tip steak, braises it in the oven for hours with seasonings and spices and serves it with classically creamy mashed potatoes and sautéed Brussels sprouts.
Simple and nostalgic yet elevated, make this dish for your next snowy day at home and let your taste buds melt with each bite.
Slow-Cooked Tri-Tip Steak with Mashed Potatoes & Brussels Sprouts
Servings: 6
Ingredients
For the Steak
- 2 Tbsp. Heinen’s olive oil
- 2 Heinen’s CARE Certified tri tip steaks, cut into 2-inch cubes
- 2 Tbsp. Heinen’s unsalted butter
- 1 yellow onion, peeled and small diced
- 3 garlic cloves, minced
- 4 cups Heinen’s beef stock
- 2 Heinen’s bay leaves
- 1 Tbsp. Heinen’s dried thyme
- Salt and pepper, to taste
For the Potatoes
- 4 large russet potatoes, peeled and roughly chopped
- 1 stick Heinen’s unsalted butter
- ¼ cup Heinen’s heavy whipping cream
- Salt and pepper, to taste
For the Brussels Sprouts
- 3 Tbsp. Heinen’s olive oil
- 2 cups Heinen’s pre-halved Brussels sprouts
- ½ cup Heinen’s chicken stock
- 1 Tbsp. Heinen’s unsalted butter
- Salt and pepper, to taste
Instructions
- Preheat the oven to 300°F.
- Add the olive oil to a large rondeau pot over high heat.
- Once it begins to smoke, add the steak and season with salt and pepper.
- Sear the steak for 3-4 minutes, or until browned on all sides. Set the steak aside on a plate.
- In the same pan, add the butter and onions. Cook over medium-high heat for 4-5 minutes, or until lightly browned.
- Stir in the garlic and cook for 30 seconds, then add the beef stock, bay leaves, thyme, salt and pepper.
- Add the beef back to the pot and mix to combine.
- Place the lid on the pot and cook in the preheated oven for 3 hours, or until tender.
- Remove the beef from the pan and set it aside. Return the pan to a burner over high heat and reduce by ½, until it becomes thick, about 10 to 15 minutes.
- Add the beef and mix to coat. Keep warm until ready to serve.
- Add the potatoes to a large pot of boiling, salted water. Boil for 7-8 minutes, or until tender.
- Drain and transfer to a clean pot or bowl. Add the butter, whipping cream, salt and pepper. Mash using a hand masher until smooth. Keep warm until ready to serve.
- Add the oil for the Brussels sprouts to a large frying pan. Heat on high heat until it begins to lightly smoke.
- Add the Brussels sprouts to the pan and sauté for 8-10 minutes, or until they are well browned and tender.
- Add the chicken stock and cook until it is almost gone, about 3-4 minutes.
- Stir in the butter, salt and pepper.
- Serve the tri tip, mashed potatoes and Brussels sprouts to a dinner plate and serve.
