Careme

Ingredients

• Tri-tip roast

  1 roast, about 2 lb $12.99
• Kroger® Gold Potatoes

  1 lb, halved or quartered if large $4.99
• Green Asparagus

  8 oz, woody ends trimmed $5.99
• Shallots

  1 medium, minced $4.49
• Garlic

  2 cloves, finely grated or minced $1.50
• Simple Truth Organic® Thyme

  3 sprigs $2.79
• Parsley

  2 tablespoons chopped $1.89
• Fresh Organic Lemon

  1/2 lemon, zested and juiced $2.00
• Olive oil

  2 tablespoons, divided
• Unsalted butter

  3 tablespoons, softened, divided
• Dry red wine

  1/2 cup
• Dijon mustard

  1 teaspoon
• Worcestershire sauce

  1 teaspoon
• Kosher salt

  2 teaspoons, plus more to taste
• Black pepper

  1 1/2 teaspoons
• Smoked paprika

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Pat the tri-tip very dry, trim any tough silver skin, and rub it all over with 1 tablespoon olive oil, garlic, thyme leaves from 2 sprigs, kosher salt, black pepper, and smoked paprika; let it sit at room temperature while you prep the sides.
2. Toss the potatoes on a rimmed sheet pan with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast for 15 minutes, cut sides down, until beginning to brown.
3. While the potatoes start, mix 2 tablespoons softened butter with parsley, lemon zest, a squeeze of lemon juice, and a pinch of salt; set aside for finishing.
4. Heat a heavy oven-safe skillet over medium-high heat until very hot. Sear the tri-tip for 3 minutes per side, including the fat cap if it has one, then transfer the skillet to the oven.
5. Stir the potatoes, add the asparagus to the same sheet pan with a little salt and lemon juice, and return the pan to the oven. Roast the tri-tip until the thickest part reaches 125°F for medium-rare or 135°F for medium, about 18–24 minutes depending on thickness; the vegetables should finish in the same window.
6. Transfer the tri-tip to a cutting board and rest for 10 minutes. Keep the hot skillet handle covered, pour off excess fat, add the shallot, and cook on the stove over medium heat for 1–2 minutes until softened.
7. Add the red wine, scrape up browned bits, and simmer until reduced by about half, 3–5 minutes. Whisk in Dijon and Worcestershire, then turn off the heat and whisk in the remaining 1 tablespoon butter until glossy.
8. Slice the tri-tip thinly against the grain, rotating your knife angle where the grain changes. Plate with the roasted potatoes and asparagus, spoon over the red wine jus, and top the steak with the lemon-parsley butter.