Careme

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 lb $14.99
• Green Asparagus 1 lb $1.99
• Kroger® Cut & Peeled Carrot Sticks 12 oz $1.99
• Kroger® Whole Baby Bella Mushrooms 8 oz $3.69
• Fresh Onions Jumbo Yellow Onions 1 lb $1.49
• Parsley 1 ct $1.69
• Fresh Organic Lemon - Each 1 each $1.69
• Garlic 1 ct $1.50

Instructions

1. Preheat the oven to 425°F. Gather 1 pound Certified Angus Beef Tri Tip Steak, 1 pound Green Asparagus, 12 ounces Kroger Cut & Peeled Carrot Sticks, 8 ounces Kroger Whole Baby Bella Mushrooms, 1 pound Jumbo Yellow Onions, 1 bunch Parsley, 1 Fresh Organic Lemon, and 1 Garlic bulb. Pat the 1 pound tri-tip steak dry and let it sit at room temperature while you prep. Halve any thick 12 ounces carrot sticks lengthwise so they roast evenly. Trim the 1 pound asparagus. Slice 8 ounces baby bella mushrooms. Slice 1 medium onion from the 1 pound onions into thin wedges. Mince 2 garlic cloves. Chop 2 tablespoons parsley.
2. Spread the 12 ounces carrot sticks on a sheet pan, toss with oil, salt, and pepper, and roast at 425°F for 15 minutes. Add the 1 pound trimmed asparagus to the same pan, toss lightly with oil and salt, and continue roasting 8 to 10 minutes more until the carrots are browned and tender and the asparagus is bright with blistered tips.
3. While the vegetables roast, season the 1 pound tri-tip steak generously with salt and pepper. Heat a heavy skillet on the stove over medium-high heat with a little oil. Sear the steak for about 4 to 5 minutes on the first side until deeply browned. Turn and sear the second side for 4 minutes. Lower the heat slightly and continue cooking, turning once, until the center reaches your preferred doneness, about 125°F to 130°F for medium-rare. Transfer the steak to a board to rest for 8 to 10 minutes.
4. In the same skillet, add the sliced onion wedges and cook for 3 minutes, scraping up the browned bits from the bottom. Add the sliced 8 ounces baby bella mushrooms and cook 4 to 5 minutes until well browned. Stir in the 2 minced garlic cloves for 30 seconds. Add a squeeze of juice from the 1 lemon and a splash of water to loosen the pan juices, then simmer briefly until glossy. Stir in half of the 2 tablespoons chopped parsley.
5. Slice the rested 1 pound tri-tip steak thinly across the grain. Taste the mushroom-onion pan mixture and season with salt, pepper, and a little more lemon if needed. The pan sauce should coat the mushrooms rather than pool heavily.
6. For plating, make a bed of roasted carrots on each plate and arrange half of the roasted asparagus beside them. Fan half of the sliced steak over the vegetables, showing off the pink center. Spoon the glossy mushroom-onion mixture over the steak but leave some crust exposed. Finish with the remaining chopped parsley and a light grating of lemon zest for lift.
7. If serving wine, choose Cabernet Sauvignon for a classic steak pairing or Syrah for peppery, savory depth that loves mushrooms and char.