Grilled Tri-Tip Steak with Sautéed Mushrooms & Onions + Simple Lemon-Dressed Lettuce
Grill-forward option using a great sale steak cut (tri-tip). Serve with a simple warm mushroom-onion side and crisp lettuce for balance—no ragout style like your recent cod dish.
Back to full listIngredients
- Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1–1.25 lb tri-tip steak (about 8–10 oz per person) $11.99 sale (per lb)
- Crimini Mushrooms (1 lb) 8 oz, sliced $4.99
- Jumbo Yellow Onions 1/2 medium, sliced $1.29 sale (per lb)
- Kroger® Green Leaf Lettuce 1/2 bag or 1 small head (about 4 cups) $3.99
- Fresh Organic Lemon - Each 1 (1–2 tbsp juice) $1.69
- Olive oil 2 tbsp, divided
- Salt to taste
- Black pepper to taste
- Garlic (optional) 1 clove, minced $1.50
Instructions
- Preheat grill to medium-high (about 450°F). Pat tri-tip dry and season generously with salt and pepper. Rub with 1 tbsp olive oil.
- Grill tri-tip 5–7 minutes per side (then move to indirect heat if thick) until desired doneness (130–135°F for medium-rare). Rest 10 minutes.
- While steak rests, cook mushrooms + onions on the stove in a skillet with 1 tbsp olive oil, a pinch of salt, and pepper. Sauté 8–10 minutes until browned; add garlic for the last 30 seconds if using.
- Toss lettuce with lemon juice, a drizzle of olive oil, salt and pepper (simple vinaigrette).
- Slice tri-tip against the grain. Serve with warm mushrooms/onions and the lemony lettuce salad.
Health notes: ~700–950 kcal/serving depending on steak portion. Add extra lettuce/mushrooms to increase volume with fewer calories.
Drink pairing: Washington Syrah is ideal with grilled tri-tip; also great with Malbec-style blends or Cabernet.