Careme

Ingredients

• Beef Angus Choice Tri-Tip Roast (1 Roast) 12–14 oz tri-tip steak/portion for 2 servings $9.99 sale (1 lb)
• Red Cabbage 1/2 small head (about 12–14 oz), thinly sliced $1.29/lb
• Organic Cilantro 1/2 bunch, chopped $1.69 (1 ct)
• Fresh Jalapeno Peppers 1 small, thinly sliced (optional) $1.89/lb
• Garlic 1 clove, finely grated $0.69 each
• Fresh Large Green Bell Pepper 1/2 pepper, thinly sliced (optional for extra crunch) $0.99 each

Instructions

1. Prep the grill & steak: Heat grill to high (aim for 450–550°F). Pat dry 12–14 oz tri-tip. Rub with 1 Tbsp oil (pantry), 1 tsp ground cumin (pantry), 1 tsp chili powder or smoked paprika (pantry), 1/2 tsp black pepper (pantry), and salt to taste (go moderate).
2. Make the slaw base: Thinly slice 12–14 oz red cabbage (about 1/2 small head). Chop 1/2 bunch cilantro. If using, thinly slice 1 jalapeño and 1/2 green bell pepper.
3. Mix the dressing: In a bowl, whisk 2 Tbsp lime juice or lemon juice (pantry or bottled), 1 Tbsp vinegar (pantry), 1 tsp honey or sugar (pantry), 1 grated garlic clove, 3 Tbsp oil (pantry), and a pinch of salt + pepper.
4. Dress the slaw: Toss cabbage (and optional jalapeño/pepper) with dressing. Let it sit 10 minutes to soften slightly; toss again. Adjust acid/salt to taste.
5. Grill the tri-tip: Grill 12–14 oz tri-tip 4–6 minutes per side (depending on thickness) for medium-rare to medium. Target 130–135°F (medium-rare) or 135–140°F (medium).
6. Rest & slice: Rest steak 5–10 minutes. Slice thinly against the grain.
7. Serve: Pile sliced tri-tip into warm tortillas (pantry) OR serve alongside roasted potatoes (pantry). Top generously with cilantro-cabbage slaw.