Tri-Tip with Roasted Asparagus and Garlicky Mushrooms
A more minimal tri-tip option with earthy mushrooms, quick-seared onions, and roasted asparagus on the side. It is a little more classic and less sweet than the pepper-and-tomato version you passed on.
Back to full listIngredients
- Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
- Green Asparagus 1 lb $1.99/lb sale
- Kroger® Sliced White Mushrooms 8 oz $2.49
- Jumbo Yellow Onions 1 medium $0.99/lb
- Garlic 4 cloves $0.69 each
- Fresh Organic Lemon 1/2 lemon $0.99 each
- Parsley 2 tbsp chopped $1.29 each
- Simple Truth Organic® Thyme 1 tsp chopped $2.49
Instructions
- Heat oven to 425°F. Trim 1 lb asparagus, slice 8 oz mushrooms and 1 medium onion, mince 4 garlic cloves, and chop 1 tsp thyme and 2 tbsp parsley.
- Season the 1.25 lb tri-tip generously with salt and pepper. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat and sear the roast 3-4 minutes per side.
- Transfer the skillet to the oven and roast 12-18 minutes, depending on thickness, until desired doneness. Rest 10 minutes after cooking.
- While the beef roasts, spread the asparagus on a sheet pan, drizzle with oil, season with salt and pepper, and roast for 8-10 minutes until just tender.
- In the same skillet used for the beef, cook the onion and mushrooms over medium heat for 6-8 minutes until browned. Add the garlic and thyme and cook 30 seconds more.
- Slice the tri-tip across the grain. Finish the mushrooms and onions with parsley and a squeeze of lemon, then serve with the tri-tip and roasted asparagus.
Cook time: 45 minutes
Estimated cost: $15-19
Health notes: Protein-forward and lower-carb than potato-heavy roast dinners while still offering good vegetable volume.
Drink pairing: Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine