Careme

Ingredients

• Angus Beef Tri Tip Steak Family Pack 12 oz (for 2 people) $10.99 sale (was $14.99) per lb
• Organic Rainbow Chard 8 oz (about half the 16 oz bunch/container) $3.49
• Simple Truth Organic® Gourmet Red Potatoes 12 oz potatoes $4.99 (24 oz)
• Organic Jumbo Sweet Onion 1/2 medium, thin-sliced $2.49/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Organic Ginger Root 1 tsp grated (optional but great) $5.99/lb
• Pantry: soy sauce 1 1/2 tbsp
• Pantry: brown sugar or honey 1 1/2 tsp
• Pantry: chili paste (gochujang ideal) or sriracha 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 2 tsp
• Pantry: neutral oil 2 tbsp, divided
• Pantry: butter (optional) 1 tbsp
• Pantry: salt & black pepper as needed
• Optional: sesame seeds or sliced scallion for serving

Instructions

1. Prep: Pat tri-tip dry; season generously with salt and pepper. Thin-slice onion; mince garlic; grate ginger (if using). Wash chard; strip leaves from stems. Slice stems thin; roughly chop leaves. Halve any large potatoes; cut into 3/4-inch chunks.
2. Cook potatoes (stove): Heat 1 tbsp oil in a large skillet over medium-high. Add potatoes, season with salt, and cook 4 minutes without stirring to brown. Stir, then cover and cook 10–12 minutes, stirring occasionally, until tender and crisp in spots. If they start to stick, add a splash of water and re-cover for 2 minutes, then uncover to re-crisp. Transfer to a plate; keep warm.
3. Sear steak (stove): Wipe skillet (or use a second pan). Heat 1 tsp oil over medium-high until shimmering. Add tri-tip and sear 3–4 minutes per side (for medium-rare), or to your preferred doneness. Transfer to a plate to rest 5–8 minutes.
4. Make quick glaze in pan: Reduce heat to medium. Add remaining 2 tsp oil and the sliced onion; cook 2 minutes. Add garlic and ginger; cook 30 seconds. Stir in soy sauce, sugar/honey, chili paste, and vinegar, plus 2 tbsp water. Simmer 1–2 minutes until glossy. Turn off heat; whisk in butter if using for extra sheen.
5. Cook chard: In the same pan, add chard stems and a pinch of salt; sauté 2 minutes. Add chard leaves and toss until wilted, 1–2 minutes. If needed, splash in 1 tbsp water to help steam.
6. Slice & serve: Slice steak thin against the grain. Spoon chard into bowls/plates, top with steak, drizzle with the pan glaze/onions. Serve with the crispy potatoes on the side. Finish with sesame seeds/scallion if you’ve got them.