Let's start with the potatoes as they'll need to rinse for a bit. Wash and brush the potatoes, and cut them into wedges. Place the wedges in a bowl running under a cold water flow in the sink.Let the potatoes rinse for 15 minutes until ready to roast. Preheat the oven to 180°C / 356°F for the potatoes.
Meanwhile, set the sous vide cooker to 58°C / 136°F to preheat the water.
While the water's heating, let’s prepare the beef tri-tip.
Insert the tri-tip inside a vacuum bag, and add the thyme.Be careful to not put too much thyme, since it has a very strong flavor.
Add the olive oil to the tri-tip inside the bag and seal the bag.
Put the bag in the sous vide container and let it cook for 4 hours.
1 and a half hours before the tri-tip is ready, place the potatoes inside on an oven dish and sprinkle them with the vegetable seed oil.
Put the potatoes inside the oven and roast at 180°C / 356°F for about 30-40 min.
When the tri-tip is ready, take it out of the vacuum sealed bag. Dry the tri-tip.
Put the skillet on high heat and sear the tri-tip on all sides.
When ready to eat, slice the tri-tip and enjoy with a delicisou side of roasted potatoes.
(For a special Stuffed Tri-Tip recipe, follow the steps below from the point of the tri-tip finishing cooking)