Easy Steak Night Tri Tip Dinner

A Dining Commons favorite- now Yours to Make at Home

If you’ve ever enjoyed the carved tri-tip dinner from the Dining Commons, you know it’s one of those meals that hits every time — hearty, flavorful, and comfort-packed. Now, you can bring that same campus favorite to your kitchen.

This easy, budget-friendly dinner features perfectly roasted tri-tip, crispy red potatoes, maple bacon Brussels sprouts, and a bold chimichurri sauce.

Carved Tri-Tip

Ingredients:

• 1 lb bottom tri-tip

• ½ tsp dried rosemary

• ½ tsp ground black pepper

• ½ tsp kosher salt

Method:

1. Preheat oven to 350°F. Pat tri-tip dry.

2. Rub with rosemary, pepper, and salt.

3. Roast for 30–35 minutes, or until internal temp reaches 120°F (for medium-rare).

4. Let rest 10–15 minutes.

5. Trim excess fat and slice thinly against the grain (¼-inch thick). Serve 4 oz per person.

Roasted Red Potatoes

Ingredients:

• ¾ lb red potatoes (about 2 medium), chopped

• 1 tbsp oil (olive or neutral)

• ¼ tsp kosher salt

• ¼ tsp garlic powder

• ⅛ tsp black pepper

• Pinch of rosemary & thyme

Method:

1. Toss potatoes with oil and seasonings.

2. Spread on a baking sheet in a single layer.

3. Roast at 350°F for 35–40 minutes, flipping halfway for even crisp.

Fresh Chimichurri Sauce

Ingredients:

• 2 tbsp parsley, chopped

• 2 tbsp oregano, chopped

• 2 tbsp cilantro, chopped

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp minced garlic

• Pinch crushed red pepper

• ¼ tsp kosher salt

Method:

1. Blend or stir ingredients until well combined but still a bit chunky.

2. Refrigerate until ready to use. Let sit at room temp 10 minutes before serving.

Maple Bacon Brussels Sprouts

Ingredients:

• ½ lb Brussels sprouts, halved

• 1 tsp whole grain Dijon mustard

• 1 tsp maple syrup

• 1 tbsp water

• ¼ cup chopped cooked bacon

• 1 tbsp parsley, chopped

Method:

1. In a small bowl, whisk mustard, maple syrup, and water. Set aside.

2. Pan-fry Brussels sprouts in oil until golden and crispy.

3. Toss hot sprouts in the mustard-maple mix.

4. Top with chopped bacon and parsley.

Firestorm Chef Tips

1. Start with the tri-tip — it takes the longest.

2. While it roasts, prep potatoes, Brussels sprouts, and chimichurri.

3. Roast the potatoes next (they can cook with the tri-tip if you have room).

4. Pan-fry Brussels sprouts last to keep them hot and crispy.

5. Use a meat thermometer for perfect doneness every time.

6. Make chimichurri ahead — it’s even better the next day.

7. Leftovers = lunch goals: Use extra tri-tip in wraps or bowls.

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