Chipotle Tri-tip on Sweet Potatoes and Creamy Spinach

Sauces: Corn Sauce, Pasilla Mango Sauce, Sweet Chipotle Sauce

Steak: Rub: with 1 teas New Mexican Spice Rub, 2 teas ancho chile powder, 1/2 teas garlic powder, s/p., 1 teas thyme. Rub on the meat. Sear on high with EVOO on one side until a dark brown sear is visible, flip to the other side and sear for another few minutes. Take out the meat. Add a half cup of water, chipotle paste, 2 teas balsamic vinegar. Add the meat back. Make sure the top sear of the meat is not touched by the water solution. Cook down on medium until there is virtually no more liquid. And remove from the heat.

Sweet Potatoes - cut and boil two large sweet potatoes. Task out and use a mill to rice the potatoes. Now add 1 tbsp butter, 2 teas brown sugar, 2 tbsp milk, 1 teas thyme, salt, pepper, one pinch of cloves, and a grind of nutmeg.

Spinach - 1 pound of fresh spinach (rinsed). Add 1/2 cup milk and spinach to a pot on high heat. Add1 tbsp honey, 1 teas chipotle paste, 1 tbsp butter, salt, and grind some nutmeg on top. Cook until milk is thick and cooked down low.

Add the spinach, then the sweet potatoes, and steak. Puch the steak down into the potatoes. Add corn sauce around all of it. Smother the steak in the sweet chipotle sauce,and use artistic flare to add pasilla sauce.