The Tri-Tip I threw in the marinade around 9am this morning and began cooking it around 5pm so that dinner would be ready when Jack walked through the door from work.
For the fixin's to go with the meat, I decided to roast some potatoes and butternut squash in the oven and sautéed a blend of spinach, Swiss chard, and bok choy with garlic.
It was a great healthy meal. Brooklyn (1) had two helpings of dinner. She loved it! Nicholas (2), my picky eater ate his dinner, after I put ketchup on plate to dip his potatoes in.
All in all, dinner was a huge success and Jack and the kids loved it!
1 (12oz) bottle beer (I used corona)
1 yellow onion, chopped
1 tsp salt
3 tsp cayenne
2 limes, cut into wedges
3 large potatoes, peeled and diced
1 medium sized butternut squash, peeled and diced
2 tbs olive oil
1 tsp dried thyme
1 cup spinach
1 cup red swiss chard leaves
1 cup bok choy leaves
2 garlic cloves minced
4 tbs butter, divided
For meat:Combine beer, onions, limes, pepper and salt in a plastic bag. Add tri-tip to marinade and marinate 4 hours to overnight.
Drain marinade, reserving onions and meat. Over high heat, brown meat 4-5 minutes on each side. Place meat on a roasting pan and bake in a 350 for 15-20 minutes for medium.
With reserved onions, in a small skillet, sauté in 2 tbs butter over medium-low until onions have softened and browned to a caramel color.
For potatoes & squash:
Combine potatoes, squash, oil, & thyme. Place on a large baking sheet, season with a dash of salt and pepper. Bake in a 375 degree oven for 45 minutes, turning halfway. Potatoes and squash should be fork tender.
In a deep skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add spinach, chard, and bok choy. Cover and cook 5-10 minutes, stirring occasionally.