Careme

Ingredients

• Beef Choice Angus Tri Tip Roast (1 lb) 1 lb $10.99 sale (reg $13.99)
• Kroger® Romaine Lettuce Hearts (9 oz) or Hearts BIG Deal (36 oz) 1 pack (use 6–8 leaves) $3.99 or $6.00
• Organic Red Cabbage (1 lb) 2 cups shredded (about 6–8 oz) $2.49
• Carrots 1 medium carrot, shredded $1.69/lb
• Kroger® Fresh Lemons Bag (2 lb) 1 lemon (zest + juice) $4.99
• Kroger® Large Ripe Avocado 1 avocado, sliced $2.50 sale
• Jumbo Yellow Onions (1 lb) 1/4 onion, very thinly sliced $1.29 sale
• Olive oil 2 tbsp, divided
• Mayonnaise or Greek yogurt (pantry) 2 tbsp (for slaw)
• Dijon mustard (pantry) 1 tsp
• Honey (pantry) 1 tsp
• Garlic 1 clove, finely grated/minced $1.50 each (or from bulb)
• Salt and black pepper to taste
• Optional: smoked paprika or chili powder (pantry) 1/2 tsp

Instructions

1. Prep the slaw first (so it lightly pickles): shred 2 cups red cabbage and shred 1 medium carrot. Thinly slice 1/4 yellow onion. In a bowl whisk 2 tbsp mayo (or Greek yogurt), 1 tsp Dijon, 1 tsp honey, zest of 1 lemon, and 2 tbsp lemon juice. Season with 1/2 tsp salt and black pepper. Toss with cabbage/carrot/onion; set aside.
2. Prep the tri-tip: pat dry 1 lb tri-tip. Rub with 1 tbsp olive oil, 1 tsp salt, black pepper, and 1/2 tsp smoked paprika/chili powder (optional). Let sit 10 minutes while grill heats.
3. Grill method: preheat grill to medium-high (about 450°F). Grill tri-tip 6–8 minutes per side (12–16 minutes total), aiming for 125–130°F for medium-rare or 135–140°F for medium, depending on thickness. If it’s browning too fast, move to a cooler zone to finish.
4. Rest and slice: rest tri-tip 8–10 minutes. Slice thinly against the grain (this is key for tenderness).
5. Prep lettuce boats: separate 6–8 romaine leaves and pat dry. Slice 1 avocado.
6. Assemble: fill each romaine leaf with a spoonful of slaw, top with sliced tri-tip, and finish with avocado slices. Add an extra squeeze of lemon if you like it brighter.