Tri-tip with sauteed greens & mashed potatoes

We love meat and potatoes and there's no meat that says "California" like tri-tip. I, like most people from the east coast, had never heard of it until I moved to California. It's a triangle-shaped cut of beef from the bottom of the sirloin that weighs 1.5 - 3 pounds and cooks great on the grill. For this one, we marinated it for 3 hours in cumin, grill seasoning, onion powder, garlic, red wine vinegar, hot sauce and a little A1, then grilled it until medium rare. I served it with a bunch swiss chard that I sauteed in 2 tbsp of garlic infused olive oil and yukon gold potatoes that I mashed with half and half, horseradish and butter. The plate was garnished with a few spring onion tops.