Careme

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack) ~0.9–1.0 lb (2 small steaks) $8.99/lb sale (was $11.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99 (8 oz) or $5.00 (16 oz)
• Del Cabo Organic Japanese Shishito Peppers 6–8 oz (about half the pack) $3.99 (10 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely minced $1.99 (3 ct)
• Olive oil 4 tbsp, divided
• Red wine vinegar (or lemon) 1 tbsp
• Parsley (or cilantro) 1/2 cup finely chopped (optional but great for chimichurri)
• Crushed red pepper flakes 1/4–1/2 tsp
• Salt & black pepper to taste
• Butter (optional) 1 tbsp for mushrooms

Instructions

1. Prep: Heat grill to medium-high. Pat steaks dry; season generously with salt and pepper. Slice mushrooms; rinse/dry shishitos.
2. Make quick chimichurri: In a bowl, mix 3 tbsp olive oil, vinegar (or lemon), minced garlic (reserve a pinch for mushrooms if you want), parsley, red pepper flakes, pinch of salt. Set aside.
3. Grill the tri-tip steaks: Grill 3–5 minutes per side for medium-rare to medium (depending on thickness). Rest 5–10 minutes before slicing against the grain.
4. Sauté mushrooms (stove): While steak rests, heat a skillet over medium-high with 1 tbsp olive oil (and butter if using). Add mushrooms; cook 6–8 minutes until browned and their moisture cooks off. Salt/pepper to taste; add a tiny bit of reserved garlic in the last 30 seconds.
5. Blister shishitos (stove): In a second skillet (or same after mushrooms), heat a drizzle of oil over high. Add shishitos in a single layer; cook 4–6 minutes, turning occasionally, until blistered/charred spots appear. Sprinkle with salt.
6. Serve: Slice steak; spoon chimichurri over. Serve with mushrooms and shishitos on the side.