Careme

Ingredients

• Beef Choice Tri Tip Roast (1 Roast)

  1 lb $8.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husks removed $0.33
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $1.99
• Fresh Medium Ripe Avocado

  1 $1.00
• Jumbo Red Onions

  1/4 small onion, thinly sliced $1.59
• Parsley

  1/2 cup loosely packed leaves, chopped $1.29
• Garlic

  1 clove, finely grated $0.79
• Extra-virgin olive oil

  2 tablespoons, divided
• Red wine vinegar

  1 1/2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill for two-zone cooking, with one side at medium-high heat and the other at medium-low. Pat the tri-tip dry; combine the smoked paprika, cumin, salt, pepper, and 1 teaspoon olive oil, then rub the mixture over the beef.
2. While the grill heats, stir together the parsley, garlic, 1 tablespoon red wine vinegar, and 1 tablespoon olive oil. Dice half the avocado and gently fold it into the sauce; season to taste.
3. Grill the corn over medium-high heat, turning every 2 minutes, until tender and charred in spots, 8 to 10 minutes. Transfer to a cutting board to cool slightly.
4. Sear the tri-tip over medium-high heat for 3 to 4 minutes per side. Move it to the cooler side, cover, and grill for 8 to 14 minutes more, turning once, until the thickest part reaches 140–142°F; cooking time will vary with thickness.
5. Rest the beef for 10 minutes so it reaches at least 145°F. Meanwhile, cut the kernels from the cobs and toss them with the tomatoes, red onion, remaining avocado, remaining 1/2 tablespoon vinegar, and remaining 2 teaspoons olive oil; season lightly with salt and pepper.
6. Slice the tri-tip thinly against the grain. Plate with the charred corn-tomato salad and spoon the avocado-parsley sauce over the beef.