Grilled Tri-Tip with Cheesy Au Gratin Potatoes

Elevate your dinner game with this perfectly grilled tri-tip steak, paired with an indulgent, silky custard-based potatoes au gratin. The richness of the cheese and cream is balanced by a sharp red wine reduction and fresh, herb-flecked squash. This is a restaurant-quality meal designed for those who love bold flavors and elegant presentation.

Prep time: 35 minutes Cook time: 50 minutes Servings: 4

Ingredients:

1. 1 whole trimmed Tri-tip steak, seasoned with Patio Grill Master Brisket & Pepper Steak Rub
2. 1 cup Gruyère or sharp cheddar cheese, shredded
3. 2 Large eggs and 1 cup heavy cream for the custard base
4. 4 Large Yukon Gold potatoes, peeled and sliced paper-thin
5. 1 cup Dry red wine, 1 cup Seasoned Beef Stock, 2 tbsp butter,
6. 2 sliced squash, yellow and zucchini, 1 tblsp finely sliced chives and a pat of butter

Instructions:

1. Pre-heat oven to 375°F; whisk together eggs, cream, and cheese, then layer potatoes in a greased baking dish (or use a muffin pan for individual) and pour the custard mixture over them.
2. Bake the au gratin for 40-45 minutes until the custard is set and the cheese top is bubbling and golden brown.
3. While the potatoes bake, grill the tri-tip over high heat until it reaches 130°F, then let it rest for 10 minutes to lock in the juices.
4. Reduce red wine and stock in a small pan by half, whisking in cold butter at the end; meanwhile, sauté the squash in a separate pan until tender.
5. Slice the steak against the grain and serve with a square of the cheesy au gratin, finishing with the red wine sauce over the meat.

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