Chipotle Pineapple Tri Tip with Wild Mushroom & Sage Fries

For the Steak:

1/2 cup Midtown Olive Oil Chipotle Olive Oil

1/2 cup Midtown Olive Oil Pineapple White Balsamic Vinegar

2 Tbsp Edmond Fallot Dijon Mustard

1 Tbsp Le Saunier de Camargue Fleur de Sel (sea salt)

Cracked Black Pepper, to taste

3-4 lb trimmed beef Tri Tip

Combine the first 5 ingredients by whisking them in a medium bowl. Reserve a few Tablespoons and cook down to thicken; you will use this sauce to drizzle on steak after it's cooked. Place steak in a large sealable plastic bag and pour remaining marinade into bag. Marinate for at least 6 hours. Grill to your liking.

For the Fries:

6 medium potatoes

1/2 cup Midtown Olive Oil Wild Mushroom & Sage Olive Oil

2 Tbsp Le Saunier de Camargue Fleur de Sel (sea salt)

Fresh ground pepper, to taste

Preheat oven to 450 degrees. Cut potatoes into wedges or fries. Pour the olive oil in a large bowl. Toss the potatoes liberally in the oil; arrange on foil lined baking sheet. Sprinkle with salt and pepper. Bake for 20-25 minutes or until edges are golden brown.