Careme

Ingredients

• Choice Tri-Tip Roast (1 Roast) 2.5–3 lb (aim closer to 3 lb for 6 people) $7.99/lb sale (was $10.99)
• Wild Caught Lobster Tail 4–6 oz 2 tails (optional—friend may bring) $9.99 each (if buying)
• Private Selection™ Petite Potatoes (any seasoned) 2 bags (32 oz total) $4.99 (16 oz)
• Organic Kale 8–10 oz (about half bag), for salad base or sautéed side $2.79 (16 oz)
• Organic Romaine (or Romaine hearts) 1 large head or 1 pack $3.49 each or $5.49 (12 oz)
• Organic Green Cabbage (or Savoy) ~1/2 head, thin-sliced $1.69/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 2 apples, thin-sliced $3.99 sale
• Simple Truth Organic® Garlic Bulbs 6–8 cloves total $1.99 (3 ct)
• Organic Jumbo Yellow Onion 1 medium (for pan sauce) $1.49/lb
• Butter 4–6 tbsp total (lobster + sauce)

Instructions

1. GAME PLAN (2.5 hours total) • 0:00–0:15 Prep + preheat • 0:15–1:10 Roast potatoes • 0:30–1:20 Roast tri-tip • 1:20–1:40 Rest tri-tip + make pan sauce • 1:45–2:05 Cook lobster tails (if you have them) • 2:05–2:30 Toss salad, slice meat, serve STEP 1 — PREP (15 min) 1) Heat oven to 425°F. 2) Potatoes: Toss potatoes with olive oil, salt, pepper, and 2 minced garlic cloves. 3) Salad prep: Thin-slice cabbage; chop romaine; slice apples. Keep separate. 4) Tri-tip: Pat dry. Season generously with salt + black pepper. (Optional: rub with 1 tbsp olive oil + 1 minced garlic clove.)
2. STEP 2 — ROAST POTATOES (55–65 min) 1) Spread potatoes on 1–2 sheet pans in a single layer. 2) Roast 45–60 minutes, turning once, until deeply browned and crisp. Tip: If potatoes finish early, leave them in the turned-off oven with the door cracked, or re-crisp for 5 minutes right before serving.
3. STEP 3 — ROAST TRI-TIP (45–60 min depending on size) 1) Lower oven to 375°F once potatoes are underway (or keep 425°F and shorten time—375°F is more forgiving). 2) Place tri-tip on a rack over a pan (or directly on a sheet pan). 3) Roast until internal temp: • 125°F for medium-rare (recommended for adults) • 135°F for medium (often better for kids) Expect ~40–55 minutes for a 2.5–3 lb roast. 4) Rest 15–20 minutes before slicing (carryover cooking happens here).
4. STEP 4 — QUICK RED-WINE PAN SAUCE (15 min, stove) 1) While tri-tip rests, set the roasting pan on the stove over medium. 2) Add 1 tbsp butter and 1/2–1 diced onion; cook 4–5 min. 3) Add 2 minced garlic cloves; cook 30 seconds. 4) Deglaze with 1/2–3/4 cup red wine (or beef stock). Scrape up browned bits. 5) Add 1 cup beef stock; simmer 5–7 min to reduce. 6) Finish with 1 tbsp butter; salt/pepper to taste. (Optional: 1 tsp Dijon or Worcestershire.)
5. STEP 5 — LOBSTER TAILS (OPTIONAL, 15–20 min total) Choose ONE method: A) OVEN BROIL (fast + fancy) 1) Cut the top shell lengthwise; lift meat to sit on top (but keep attached at the base). 2) Put on a sheet pan. Brush with melted butter + a little minced garlic + pinch of salt. 3) Broil 5–9 minutes (depends on size) until meat is opaque and ~140°F. B) GRILL (very festive) 1) Split tails lengthwise. Oil grates; grill cut-side down 3–4 min, flip 2–4 min. 2) Brush with garlic butter at the end. Serve lobster as a shared “bonus course” or place half a tail on each adult plate.
6. STEP 6 — WINTER SALAD (5–10 min) 1) Dressing: whisk 3 tbsp olive oil + 1.5 tbsp vinegar or lemon + 1 tsp Dijon + salt/pepper. 2) Toss cabbage + romaine + apples right before serving. Add thin-sliced kale if you want it heartier (raw kale benefits from a 2-minute massage with a pinch of salt + a little dressing).
7. STEP 7 — SERVE (final 10 min) 1) Slice tri-tip *against the grain* (important) into thin slices. 2) Plate potatoes + salad + tri-tip with sauce. Add lobster tails for the wow factor. KID NOTES • Pull a few end slices closer to medium for kids. • Keep lobster butter mild (skip chili). IF YOU’RE WORRIED ABOUT FOOD QUANTITY • 3 lb tri-tip + potatoes + salad usually feeds 6; lobster tails make it feel even more abundant. • If your tri-tip is closer to 2.5 lb and your group eats big, add an extra salad or a quick sautéed kale side.