Careme

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack)

  1 lb $11.99
• Green Asparagus

  1 lb, trimmed $3.49
• Jumbo Red Onions

  1 small onion, divided $0.99
• Kroger® Fresh Grape Tomatoes

  10 oz, halved $2.49
• Cucumber

  1, diced $0.79
• Garlic

  3 cloves, minced $0.69
• Fresh Organic Lemon - Each

  1 lemon $0.99
• Parsley

  2 tablespoons chopped $1.29
• olive oil

  3 tablespoons, divided
• soy sauce

  1 tablespoon
• red wine vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• kosher salt

  to taste
• black pepper

  to taste
• Airfield Estates Yakima Valley Syrah

  750 ml $21.99 (sale $17.99)

Instructions

1. Preheat a grill to medium-high. Thinly slice half of 1 small red onion for the salad and cut the other half into thick wedges for grilling. Mince 3 garlic cloves. Zest and juice 1 lemon.
2. In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, all 3 minced garlic cloves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 3/4 teaspoon kosher salt, and black pepper. Coat the 1 pound tri-tip steaks with the marinade and let sit for 20 minutes.
3. Toss 1 pound asparagus with 1/2 tablespoon olive oil, salt, and pepper. In another bowl, combine 10 ounces halved grape tomatoes, 1 diced cucumber, the thinly sliced red onion, the remaining 1/2 tablespoon olive oil, a squeeze of lemon, the remaining parsley, salt, and black pepper.
4. Grill the marinated tri-tip steaks for about 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Grill the asparagus and onion wedges alongside, turning as needed, until tender-crisp and lightly charred, about 4 to 6 minutes.
5. Rest the steak for 5 to 10 minutes, then slice against the grain. Serve with the grilled asparagus, grilled onion wedges, and tomato-cucumber salad. Spoon any resting juices over the sliced beef before serving.