1. Season beef tips with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cumin. Add beef tips to a resealable bag with 2 tablespoons red wine vinegar, minced garlic, and 1 teaspoon brown sugar. Refrigerate for 30 minutes-4 hours.
2. In a blender or food processor, pulse parsley, cilantro, oregano, 2 cloves garlic, crushed red pepper, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon cumin, 1 teaspoon brown sugar, and 2 teaspoons red wine vinegar. Slowly pour in ¼ cup olive oil while the food processor is running, until the chimichurri comes together.
3. Preheat the Grilling Basket over medium-high heat for 10 minutes.
4. Toss potatoes with ¼ cup olive oil, ½ teaspoon salt, ½ teaspoon pepper, 1 clove garlic, and 1 teaspoon cumin.
5. Add potatoes to Grilling Basket, and cook undisturbed for 5 minutes. Stir and continue to cook until nicely charred and cooked through, about 10 more minutes.
6. Remove potatoes to a paper towel-lined plate and close the lid, allowing the Grilling Basket to come back to temperature, 5 minutes.
7. Discard excess marinade and add beef tips to the Grilling Basket in a single layer. Cook undisturbed for 4 minutes. Turn and cook for 2-3 minutes. Add potatoes back to Grilling Basket, along with ¼ cup chimichurri. Stir until coated.
8. Remove from Grilling Basket and drizzle with chimichurri.
9. Eat.

*Chef’s Note: Substitute sirloin steak for beef tips. Sirloin is a tender cut of meat that won’t break the bank.