Skillet Tri-Tip with Peppery Pan-Gravy + Lemony Cucumber Spring-Mix Salad
A cozy, sauce-forward tri-tip that avoids mushrooms/onions-as-the-main-thing: quick pan-sear, then a short simmer in peppery beef gravy plus broth to make a rich, glossy skillet sauce. Great with a crisp salad to balance.
Back to full listIngredients
- Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 12–16 oz tri-tip portion $11.99 (sale)
- Kroger Beef Gravy - 12oz jar 1/2 cup $1.50 (sale)
- Chicken broth 1/3 cup $1.99 (sale, Simple Truth Organic 32 oz)
- Black pepper 1–1 1/2 tsp, to taste
- Simple Truth Organic® Baby Spring Mix 5 oz $3.00 (sale)
- Cucumber 1/2, sliced $0.99 (reg)
- Pompeii® Lemon Juice 1 1/2 tbsp $2.99 (reg)
- Olive oil 2 tbsp, divided
- Salt 3/4 tsp, divided
Instructions
- Make salad: Toss spring mix with sliced cucumber. Dress with 1 tbsp olive oil, 1 1/2 tbsp lemon juice, and a pinch of salt. Set aside.
- Season beef: Pat tri-tip portion dry. Season with 1/2 tsp salt and plenty of black pepper (about 1 tsp to start).
- Sear (stove): Heat skillet over medium-high until very hot. Add 1 tbsp olive oil. Sear tri-tip 3–4 minutes per side until browned.
- Finish gently: Reduce heat to medium-low. Add 1/3 cup chicken broth and 1/2 cup beef gravy, scraping browned bits. Cover and simmer 6–12 minutes, flipping once, until 125–135°F depending on preference.
- Rest + slice: Rest 5–10 minutes, then slice against the grain.
- Serve: Spoon peppery gravy sauce over sliced tri-tip and serve with the lemony salad.
Health notes: More indulgent due to gravy; balance with a big salad and keep gravy to a light spooning.
Drink pairing: WA Merlot or Cabernet Franc (herbal, medium-bodied) to complement peppery gravy without overpowering it.