Careme

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 12 oz to 1 lb $14.99/lb
• Green Asparagus 1/2 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Green Onions 1 bunch $1.50
• Garlic 3 cloves $1.50 each
• Parsley 1/2 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Dry pasta from pantry 6 to 8 oz rigatoni, penne, or tagliatelle pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6 to 8 oz pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Pat dry 12 oz to 1 lb tri-tip steak and season with salt and pepper. Trim 1/2 lb asparagus and cut into 2-inch pieces. Slice 8 oz mushrooms, thinly slice 1 bunch green onions, mince 3 cloves garlic, and chop 1/2 bunch parsley.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Sear the tri-tip 3 to 5 minutes per side, depending on thickness, until medium-rare or medium. Transfer to a board to rest.
4. In the same skillet, add another small drizzle of oil if needed. Cook mushrooms 3 to 4 minutes until browned. Add asparagus and the white parts of the green onions; cook 2 minutes. Add garlic and stir 30 seconds.
5. Pour in 3/4 cup chicken broth and simmer 2 minutes, scraping up browned bits. Slice the rested tri-tip thinly against the grain.
6. Add drained pasta, sliced tri-tip, half the parsley, and a splash of pasta water to the skillet. Toss until glossy and lightly coated. Add more pasta water if needed.
7. Season to taste with salt and pepper. Finish with the green onion tops and remaining parsley, then serve.