Careme

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack (5-6 Steaks per Pack) 1 lb (2 small steaks or 1 larger to slice) $10.99/lb (sale; reg $11.99)
• Organic Rainbow Chard 1 bunch (about 12–16 oz), stems sliced, leaves chopped $2.99/16 oz
• Simple Truth Organic® Broccoli and Cauliflower 1/2 bag (about 8 oz) OR use any broccoli you have $3.99/16 oz
• Organic Garlic 3 cloves, thinly sliced $6.99/lb
• Pantry: olive oil 2 1/2 tbsp, divided
• Pantry: salt & black pepper to taste (use generously on steak)
• Pantry: smoked paprika (optional) 1/2 tsp
• Pantry: lemon (optional but great) 1/2, for finishing
• Pantry: butter (optional) 1 tbsp

Instructions

1. Prep: heat grill to medium-high (about 450–500°F). Heat oven to 425°F for the broccoli/cauliflower.
2. Roast the veg: toss about 8 oz broccoli/cauliflower with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 18–22 minutes, flipping once, until browned and tender-crisp.
3. Season the steak: pat 1 lb tri-tip steaks dry. Season all over with about 1 tsp kosher salt (or to taste), 1 tsp black pepper, and 1/2 tsp smoked paprika (optional). Drizzle with 1/2 tbsp olive oil and rub to coat.
4. Grill: place steak on the hot grill. Grill 3–5 minutes per side (depending on thickness) to medium-rare (pull around 125–130°F). Transfer to a plate and rest 8–10 minutes before slicing against the grain.
5. Sauté chard (stove): while steak rests, heat 1 tbsp olive oil in a large skillet over medium-high. Add 3 sliced garlic cloves and cook 30 seconds until fragrant.
6. Add chard stems first with a pinch of salt; sauté 2 minutes. Add chopped chard leaves with 2 tbsp water and sauté 2–4 minutes until wilted and glossy. Stir in 1 tbsp butter (optional) and finish with a squeeze of lemon (optional). Season with salt and plenty of black pepper to taste.
7. Slice rested steak thinly against the grain. Serve with the garlicky chard and the roasted broccoli/cauliflower.