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Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

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Tri-Tip Roast with Asparagus, Potatoes, and Mushrooms

A weeknight-friendly tri-tip roast treatment with a quick sear, then oven roasting over onions and mushrooms, served with asparagus and roasted potatoes. This leans into March asparagus in Washington while letting the beef stay the star.

Ingredients

Beef Choice Tri Tip Roast (1 Roast)
1.25 lb $6.99/lb sale
Green Asparagus
1 lb $1.99/lb sale
Yukon Gold Potatoes
1 lb $1.29/lb
Jumbo Yellow Onions
1 medium $0.99/lb
Kroger® Sliced White Mushrooms
8 oz $2.49
Garlic
4 cloves $0.69 each
Fresh Organic Lemon
1/2 lemon $0.99 each
Parsley
2 tbsp chopped $1.29 each
Simple Truth Organic® Rosemary
1 tsp chopped $2.49
Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine
750 ml $15.99

Instructions

Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes ($1.29/lb) into chunks, trim 1 lb asparagus ($1.99/lb sale), slice 1 medium onion ($0.99/lb), slice 8 oz mushrooms ($2.49), mince 4 garlic cloves ($0.69 each), and chop 1 tsp rosemary and 2 tbsp parsley.
Toss the potatoes with 1 tbsp oil, half the garlic, half the rosemary, salt, and pepper. Roast on a sheet pan for 20 minutes.
Meanwhile pat dry the 1.25 lb tri-tip roast ($6.99/lb sale) and season well with salt and pepper. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat and sear the roast for 3-4 minutes per side.
Add the sliced onion and mushrooms around the roast in the skillet. Scatter in the remaining garlic and rosemary.
Transfer the skillet to the oven and roast 15-20 minutes for medium-rare to medium, depending on thickness. Add the asparagus to the potato pan for the final 8-10 minutes of roasting.
Rest the roast 10 minutes before slicing. Finish the asparagus and potatoes with chopped parsley and a squeeze from 1/2 lemon ($0.99 each). Slice the tri-tip thinly across the grain and serve with the roasted vegetables and mushrooms.

Cook time: 50 minutes

Estimated cost: $15-20

Health notes: Protein-rich and satisfying, with moderate carbs from potatoes and a good serving of vegetables. Portion the roast at 5-6 ounces per person for balance.

Drink pairing: Cabernet Sauvignon

Wine picks:

Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine $15.99 750 ml
Chateau Ste. Michelle Merlot Washington Red Wine $12.99 750 ml

Why it works: For Tri-Tip Roast with Asparagus, Potatoes, and Mushrooms, I'd lean red and stay with a 750 ml bottle for 2 people. Tri-tip wants structure, but the asparagus and mushrooms mean you don't want anything too heavy or over-oaked. Chateau Ste. Michelle Indian Wells Cabernet Sauvignon is the best 'fancy dinner' pick here: full enough for the beef, plush enough for the roast's char, and still polished with the earthy mushrooms. If you want a slightly softer, more versatile match around the vegetables, Chateau Ste. Michelle Merlot is an excellent Washington option that will feel smoother and a bit more forgiving with asparagus. Both are appropriately priced for a nicer roast dinner for two.

Chef Feedback

Ask about the recipe and share how it turned out.

You asked

how long in total are the potatoes roasted?

Careme

About 28–30 minutes total. For that recipe: - Roast potatoes first for 20 minutes - Then add asparagus for the last 8–10 minutes So the potatoes stay in the oven the whole time, about 28–30 minutes total. If your potato pieces are larger, they may need 5 more minutes.

You asked

should i seasonthe asparagus?

Careme

Yes—season the asparagus. Use: - a little olive oil - salt - black pepper Optional: - a little lemon zest - chopped parsley after roasting - a tiny pinch of garlic at the end Don’t add much garlic before roasting since it can burn at 425°F. Lemon juice is better after roasting, not before.

You asked

do i cook onion and musgrooms on steve before putting in oven?

Careme

Yes. For that recipe, cook the onion and mushrooms briefly on the stove first. Best approach: - Sear the tri-tip first - Remove or shift it - Add onion and mushrooms to the same hot skillet - Cook 3–5 minutes until they start to soften and pick up color - Add garlic near the end, about 30 seconds - Then put the tri-tip back in and transfer to the oven Why: - They develop better flavor - They won’t stay raw or watery under the roast - You pick up the browned beef bits from the pan If you’re short on time, you can put them in raw around the roast, but the texture and flavor will be less developed.

You asked

if storing rubbed steak overnight, how shouldi store it?

Careme

Rub it, then store it uncovered or loosely covered on a plate or small rack in the fridge. Best method: - Pat tri-tip dry - Apply the rub evenly - Place on a plate, tray, or rack set over a tray - Refrigerate overnight If you can: - Leave it uncovered for a better dry surface and better browning If you need more protection: - Loosely tent with parchment, wax paper, or plastic wrap - Or put it in an uncovered container with enough airflow Before cooking: - Take it out 20–30 minutes ahead - Pat off any excess wet spots if needed - Then sear Avoid sealing it tightly in a bag if the rub has oil or garlic—it can get wetter and brown less well.

You asked

any marinade or rub suggestioms?

Careme

Yes—best to use a rub, not a wet marinade, for tri-tip here. Good simple rub: - 1 tsp kosher salt - 1 tsp black pepper - 1 tsp chopped rosemary - 2 minced garlic cloves - 1 tsp lemon zest - 1 tbsp olive oil Rub it on 30 minutes ahead, or up to overnight in the fridge. If you want a deeper, steakhouse-style version: - 1 tsp kosher salt - 1 tsp black pepper - 1 tsp chopped rosemary - 1/2 tsp thyme - 2 minced garlic cloves - 1 tsp Dijon or steak sauce if you have it - 1 tbsp olive oil Avoid too much acid in a marinade for tri-tip, especially with asparagus on the plate—lemon is fine in a small amount, but a heavy acidic marinade can dominate the beef.

Recipe score: 6/10

Planned by Careme.