Careme

Ingredients

• Choice Tri-Tip Beef Steaks 1 lb $7.99/lb sale
• Kroger Gold Potatoes 1 lb $3.99 sale for 5 lb
• Broccoli Crown 1 lb $2.29/lb sale
• Fresh Grape Tomatoes 10 oz $2.49
• Jumbo Red Onion 1/2 lb $1.09/lb
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Parsley 2 tablespoons chopped $1.29
• Oil, salt, pepper, mustard or vinegar from pantry as needed pantry

Instructions

1. Prep the grill for medium-high heat. Wash 1 pound gold potatoes from the 5 pound bag ($3.99 sale) and cut into bite-size pieces. Cut 1 pound broccoli crown ($2.29/lb sale) into florets. Halve 10 ounces grape tomatoes ($2.49). Thinly slice 1/2 pound jumbo red onion ($1.09/lb). Chop 2 tablespoons parsley from the bunch ($1.29).
2. Place the 1 pound cut potatoes in salted water, bring to a boil on the stove, and cook 10 to 12 minutes until tender. In the last 3 minutes, add the 1 pound broccoli florets to the same pot. Drain well.
3. Pat dry the 1 pound tri-tip beef steaks ($7.99/lb sale). Rub with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper from the pantry.
4. Grill the 1 pound tri-tip steaks for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a plate and rest 5 minutes.
5. While the beef rests, make the warm salad. In a large bowl, combine the hot 1 pound potatoes and 1 pound broccoli with the 10 ounces halved grape tomatoes, 1/2 pound sliced red onion, 1 tablespoon lemon juice from the bottle ($2.50 sale), 1 tablespoon oil, 1 teaspoon mustard or 1 teaspoon vinegar from the pantry, 1/2 teaspoon salt, and the 2 tablespoons chopped parsley. Toss so the onions soften slightly from the heat.
6. Slice the rested 1 pound grilled tri-tip across the grain. Serve alongside the warm broccoli-tomato potato salad.
7. Pour Cabernet Sauvignon or Syrah if serving wine.