Careme

Ingredients

• Angus Beef Tri Tip Steak Family Pack

  1 lb tri tip steak, preferably 1 to 1 1/4 inches thick $8.99
• Zucchini

  3/4 lb, sliced lengthwise into planks $2.69
• Jumbo Yellow Onions

  1/2 large onion, sliced into 1/2-inch rounds $1.49
• Fresh Organic Limes - Each

  2 limes, juiced, plus wedges for serving if desired $1.50
• Garlic

  3 cloves, finely grated or minced $0.79
• Organic Cilantro

  1/3 cup chopped leaves and tender stems $1.69
• Mahatma Gluten-Free Extra Long Grain White Rice

  1/2 cup dry rice $2.99
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons, divided, plus more to taste
• Black pepper

  1/2 teaspoon
• White vinegar

  1 tablespoon
• Sugar or honey

  1/2 teaspoon
• Catena Bodega Catena Malbec Red Wine

  750 ml $20.99

Instructions

1. Prep the grill for medium-high direct heat and rinse the rice; combine rice with 1 cup water and a pinch of salt in a small saucepan, bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand covered while you grill.
2. Make the quick mojo by mixing lime juice, garlic, 1 tablespoon olive oil, vinegar, cumin, oregano, sugar, 3/4 teaspoon salt, and black pepper in a bowl; spoon 2 tablespoons into a separate bowl for finishing so it never touches raw meat.
3. Pat the tri tip dry, trim any thick surface fat if needed, and coat with the remaining mojo; let it sit at room temperature 10 minutes while you slice the zucchini and onion.
4. Brush zucchini planks and onion rounds with the remaining 1 tablespoon olive oil and season with the remaining 1/2 teaspoon salt.
5. Grill the tri tip over direct heat until well marked and cooked to your liking, about 4–6 minutes per side for medium-rare to medium depending on thickness; move to a cooler spot if the outside browns too quickly, then rest on a cutting board for 8 minutes.
6. Grill the onion and zucchini while the steak rests, turning once, until tender and lightly charred, about 3–5 minutes per side for the zucchini and 5–7 minutes total for the onion.
7. Fluff the rice with half the cilantro and a squeeze of lime; slice the tri tip thinly across the grain, drizzle with the reserved clean mojo, and plate with the grilled zucchini, onions, rice, extra cilantro, and lime wedges.