Pan-Seared Tri-Tip Steak Tips with Fresh Chimichurri, Roasted Sweet Potato Wedges, and Charred Broccolini

Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet for the potatoes.

Wash 2 large sweet potatoes thoroughly. Peel them and cut into 1-inch thick uniform wedges. In a large bowl, toss the wedges with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized on the edges.

While the potatoes roast, prepare the chimichurri. Finely mince 1 cup of fresh flat-leaf parsley leaves, 1/2 cup of fresh cilantro, and 2 tablespoons of fresh oregano. Mince 2 cloves of garlic and 1/2 of a red Fresno chili (remove seeds for a milder sauce).

In a small mixing bowl, whisk together the minced herbs, minced garlic, and minced chili with 3 tablespoons of red wine vinegar and 1/4 cup of olive oil. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside at room temperature to allow the flavors to marry.

Prepare the steak by trimming 1.5 lbs of raw tri-tip steak of any excess silver skin. Cut the steak into uniform 1.5-inch tips (cubes). Pat the meat extremely dry with paper towels to ensure a proper sear. Season all sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Wash 2 bunches of broccolini and trim the bottom inch of the woody stems. Finely mince 1 medium shallot and the remaining 2 cloves of garlic for the vegetable finish.

Heat a large cast-iron skillet over high heat with 2 tablespoons of olive oil. Once the oil is shimmering and just starting to smoke, add the steak tips in a single layer, ensuring they are not crowded (cook in two batches if necessary).

Sear the steak tips for 2-3 minutes without moving them to develop a deep, dark brown crust (the fond). Flip the tips and add 2 tablespoons of unsalted butter to the pan. Use a spoon to continuously baste the steak with the foaming butter for another 2-3 minutes until they reach an internal temperature of 130°F for medium-rare. Remove the steak to a warm plate and let rest for 7 minutes.

In the same skillet used for the steak, keep the rendered fat and browned bits (fond). Add the broccolini and sauté over medium-high heat for 4-5 minutes, turning occasionally until the florets are slightly charred and the stems are tender-crisp.

Add the minced shallot and the remaining 2 cloves of minced garlic to the broccolini in the final 2 minutes of cooking. Squeeze the juice of 1/2 a lemon over the broccolini and season with a pinch of salt.

To serve, plate a portion of the roasted sweet potato wedges and charred broccolini. Arrange the rested tri-tip tips alongside them and spoon a generous amount of the fresh chimichurri over the beef. Serve with the remaining lemon cut into wedges.