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Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Seared Tri-Tip with Creamy Polenta, Roasted Asparagus & Mushroom Pan Sauce

Seared tri-tip with creamy polenta, roasted asparagus, and a quick mushroom-green onion pan sauce. Seasonal for March in Washington and different from your recent tri-tip meals by pairing it with polenta instead of potatoes or salad.

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Ingredients

  • Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 lb $14.99/lb
  • Green Asparagus 1 lb $1.99/lb sale
  • Kroger® Sliced White Mushrooms 8 oz $2.79
  • Green Onions 1 bunch $1.50
  • Garlic 2 cloves $1.50 each
  • Parsley 2 tbsp chopped $1.69
  • Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
  • Polenta or cornmeal from pantry 1/2 cup dry pantry
  • Butter or olive oil from pantry 1 to 2 tbsp pantry
  • Columbia Crest Grand Estates Syrah Washington Red Wine 1 x 750 ml $9.99

Instructions

  1. Heat oven to 425°F. Trim 1 lb tri tip steak if needed and pat dry. Season well with salt and pepper.
  2. Trim 1 lb asparagus and toss with oil, salt, and pepper on a sheet pan. Roast 10 to 12 minutes until tender-crisp.
  3. Bring 2 cups water and 1/2 cup chicken broth to a simmer in a saucepan. Whisk in 1/2 cup dry polenta or cornmeal gradually. Cook on low, whisking often, until thick and tender, about 15 to 20 minutes. Stir in 1 tablespoon butter or olive oil and season with salt and pepper.
  4. Meanwhile, heat a skillet over medium-high with 1 tablespoon oil. Sear the tri tip 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board and rest 5 to 10 minutes.
  5. In the same skillet, add sliced 8 oz mushrooms and cook 4 minutes until browned. Add sliced white parts of 1 bunch green onions and 2 minced garlic cloves; cook 30 seconds. Add remaining 1/2 cup chicken broth and simmer 2 minutes. Stir in chopped parsley and green onion tops.
  6. Slice the steak against the grain. Spoon polenta onto plates, top with sliced tri tip and mushroom-green onion sauce, and serve with roasted asparagus.

Cook time: 45 minutes

Estimated cost: $18-24

Health notes: High in protein; moderate richness from polenta. Balanced with asparagus and mushrooms.

Drink pairing: Syrah

Wine picks:

  • Columbia Crest Grand Estates Syrah Washington Red Wine $9.99 1 x 750 ml
  • Corvidae Lenore Syrah Washington Red Wine $13.99 1 x 750 ml

Why it works: For Tri-Tip, Asparagus & Mushroom Garlic Pasta for 2, Syrah is the best fit from your list: it has enough body and peppery, savory character for the beef, while its dark fruit and spice play nicely with the browned mushrooms and garlic. Because this is a steak pasta rather than a formal roast dinner, I’d keep the price in the mid range and choose one 750 ml bottle for 2 people.

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You asked

Anything I can do to marinate the steak 2 hours before cooking?

Careme

Yes—2 hours is great for tri-tip. Use a simple marinade so it complements the polenta, asparagus, and mushroom sauce: For 1 lb tri-tip: - 2 tbsp olive oil - 2 cloves garlic, minced - 1 tbsp chopped parsley - 1 tsp chopped rosemary or thyme, if you have it - 1 tsp kosher salt - 1/2 tsp black pepper - 1 tsp Dijon mustard if you have it How: - Mix everything and rub over the tri-tip. - Marinate covered in the fridge for up to 2 hours. - Before cooking, let it sit at room temp for 20 to 30 minutes. - Pat the surface lightly dry before searing so it browns well. A few tips: - Skip acidic ingredients like lots of lemon or vinegar here; with only 2 hours they’re not necessary and can pull the flavor away from the mushroom pan sauce. - If using Dijon, keep it to about 1 tsp so it doesn’t dominate. - If you want a deeper savory edge, add 1 tsp soy sauce instead of extra salt.

Planned by Careme.