Careme

Ingredients

• Certified Angus Beef Tri Tip Steak

  1 (2 lb) tri-tip roast $12.99
• Green Asparagus

  1 lb, woody ends trimmed $5.99
• Yukon Gold Potatoes

  12 oz, halved or cut into 1-inch chunks $1.49
• Private Selection Petite Cherry Snacking Tomatoes

  1 cup, halved $5.00
• Green Onions

  3, trimmed $1.50
• Parsley

  1/3 cup chopped $1.89
• Kroger Whole Garlic Bulbs

  3 cloves, minced $2.49
• Fresh Organic Lemon

  1/2 lemon, juiced $2.00
• Olive oil

  3 tablespoons, divided
• Kosher salt

  2 teaspoons, plus more for vegetables
• Coarsely ground black pepper

  2 teaspoons
• Garlic powder

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Red wine vinegar

  1 tablespoon

Instructions

1. Heat a grill for two-zone cooking, with one hot direct-heat side and one cooler indirect side. Pat the tri-tip dry, trim any thick surface fat to about 1/4 inch, and mix the salt, black pepper, garlic powder, smoked paprika, 1 tablespoon olive oil, and 2 minced garlic cloves into a paste; rub it all over the beef.
2. Put the potatoes in a saucepan, cover with salted water, bring to a boil, and cook 8–10 minutes until just tender; drain well and toss with 1 tablespoon olive oil, a pinch of salt, and pepper.
3. Make the relish: combine the tomatoes, parsley, remaining minced garlic clove, lemon juice, red wine vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. Set aside while the grill heats so the flavors mingle.
4. Grill the green onions over direct heat for 1–2 minutes per side until charred in spots, then chop and stir them into the tomato relish.
5. Sear the tri-tip over direct heat for 4–5 minutes per side until deeply browned, then move it to indirect heat, cover the grill, and cook 18–28 minutes longer, turning once, until the thickest part reaches 130°F for medium-rare or 135°F for medium.
6. While the beef cooks indirectly, grill the potatoes and asparagus over direct heat, turning occasionally, until the potatoes are crisp-edged and the asparagus is tender and lightly charred, about 6–8 minutes for asparagus and 8–10 minutes for potatoes.
7. Transfer the tri-tip to a cutting board and rest 10 minutes. Slice the roast in two where the grain changes direction, then thinly slice each piece across the grain.
8. Plate sliced tri-tip with the grilled asparagus and potatoes, spoon the tomato-green onion relish over the beef, and reserve the remaining sliced tri-tip for a second preparation or next-day meal.