Careme

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack

  12–14 oz tri-tip steaks $9.99
• Fresh Green Beans

  10 oz, trimmed $2.19
• Kroger® Whole Baby Bella Mushrooms

  4 oz, sliced $3.19
• Shallots

  1 small shallot, minced $3.99
• Simple Truth Organic® Rosemary

  1 tsp finely chopped $2.49
• Fresh Organic Lemon

  1/2 lemon, zested and juiced $0.99
• Dijon mustard

  1 tbsp
• Unsalted butter

  2 tbsp, divided
• Olive oil

  1 tbsp, divided
• Kosher salt

  3/4 tsp, plus more to taste
• Coarsely ground black pepper

  1 1/2 tsp
• Water or low-sodium broth

  1/3 cup

Instructions

1. Pat the tri-tip steaks dry, then season all over with kosher salt, coarsely ground black pepper, chopped rosemary, lemon zest, and 1 teaspoon olive oil; let sit at room temperature while you trim the green beans, slice the mushrooms, and mince the shallot.
2. Heat a grill or grill pan to medium-high. Bring a medium skillet or sauté pan with 1/2 inch water to a boil for the green beans.
3. Boil the green beans for 3–4 minutes until crisp-tender and bright green, then drain. Return them to the warm pan with 1 tablespoon butter, a squeeze of lemon juice, and a pinch of salt; cover off heat to keep warm.
4. Grill the tri-tip steaks for 4–6 minutes per side, depending on thickness, until nicely charred and 130–135°F in the center for medium-rare. Transfer to a cutting board and rest for 8 minutes.
5. While the steak rests, heat the remaining olive oil in a skillet over medium-high. Add the mushrooms and cook 4–5 minutes until browned, then add the shallot and cook 1 minute more.
6. Stir in Dijon mustard and 1/3 cup water or broth, scraping up browned bits; simmer 2 minutes, then turn off the heat and swirl in the remaining 1 tablespoon butter plus a small squeeze of lemon juice to make a glossy sauce.
7. Slice the rested tri-tip thinly across the grain, spoon the Dijon-mushroom sauce over the top, and plate with the lemony green beans alongside.