Careme Recipes

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak 1 steak, about 12 oz (to share for 2) $14.99 / lb (approx.)
• Salt and freshly ground black pepper to taste pantry
• Olive oil 2 tbsp pantry
• Butter 3 tbsp pantry
• Organic Garlic (bulbs or loose) 3 cloves, minced (divided) about $2.79 / 3‑ct or $6.99 / lb
• Fresh Onions – Organic Jumbo Yellow Onions or Organic Jumbo Red Onions 1/2 small onion, finely minced $2.19–$2.49 / lb
• Optional fresh herb – Organic Baby Dill, Organic Thai Basil, or parsley 2–3 tbsp, finely chopped $2.79 / 0.5 oz or per bunch
• Organic Kale, Organic Lacinato Kale, or Organic Spinach 4 packed cups, torn $2.99–$3.49 / bunch or clamshell
• Crushed red pepper flakes (optional) pinch pantry
• Lemon or Seedless Mandarin Clementine (for finishing) 1, for juice $5.99 / 3 lb bag (clementines)

Instructions

1. Prep the steak: Pat the top sirloin very dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let sit at room temperature for 20–30 minutes while you prep other ingredients.
2. Make quick garlic–herb butter: In a small bowl, combine 2 tbsp softened butter, half the minced garlic, the finely minced onion, and 2 tbsp chopped herbs (if using). Add a pinch of salt and mix well. Form into a rough log or just leave in the bowl; keep at cool room temp.
3. Prep the greens: Wash and dry the kale or spinach. Strip kale leaves from thick stems and tear into bite‑size pieces. Set aside. Mince remaining garlic.
4. Sear the steak – first side: Heat a heavy skillet (cast iron preferred) over medium‑high until very hot. Add 1 tbsp olive oil. Lay the steak in the pan away from you. Don’t move it; sear 3–4 minutes until a deep brown crust forms.
5. Sear the steak – second side & baste: Flip the steak. Add 1 tbsp butter to the pan. As it melts, tilt the pan and spoon the foaming butter over the steak repeatedly for 2–3 minutes. For medium‑rare, cook to 125–130°F internal; adjust time for your preferred doneness.
6. Rest the steak: Transfer steak to a cutting board. Top immediately with half of the garlic–herb butter so it starts to melt. Tent loosely with foil and rest 8–10 minutes.
7. Sauté the greens: While the steak rests, pour off excess fat from the pan, leaving about 1 tbsp. Return the skillet to medium heat. Add remaining 1 tbsp olive oil and the leftover minced garlic. Sauté 30 seconds, then add the torn greens and a pinch of salt and red pepper flakes. Toss and cook 3–5 minutes until wilted and tender (add a tablespoon of water if the pan gets dry). Finish with a squeeze of lemon or clementine juice.
8. Slice and finish: Slice the rested steak against the grain into 1/2‑inch slices. Spoon any juices from the board back over the slices. Dollop or spread remaining garlic–herb butter across the top.
9. Serve: Divide greens between two plates, top with sliced steak and any pan juices. Serve immediately.

Ingredients

• Short pasta (orecchiette, penne, or fusilli) 6 oz dry (about 3 cups cooked) for 2 servings pantry
• Simple Truth Organic® Sliced Shiitake Mushrooms or Baby Bella Mushrooms 6–8 oz, sliced if not pre‑sliced $5.99 / 5 oz (shiitake) or ~$4.79 / 8 oz (bella)
• Organic Kale, Organic Lacinato Kale, or Organic Spinach 4 packed cups, ribs removed, roughly chopped $2.99–$3.49 / bunch or clamshell
• Organic Garlic 3 cloves, minced about $2.79 / 3‑ct or $6.99 / lb
• Organic Yellow Onion or Organic Yellow Peeled Onion 1/2 small, finely chopped $1.99–$2.19 / lb
• Olive oil 2–3 tbsp pantry
• Butter 1 tbsp pantry
• Heavy cream or half‑and‑half 1/2 cup pantry
• Freshly grated Parmesan (or similar hard cheese) 1/2 cup, plus extra for serving pantry
• Lemon or Seedless Mandarin Clementine Zest of 1 + 2 tbsp juice $5.99 / 3 lb bag (clementines)
• Salt and freshly ground black pepper to taste pantry
• Optional: cooked chickpeas or white beans 1/2 cup, rinsed and drained, for extra protein pantry (canned)
• Optional fresh herb – Organic Baby Dill, Organic Thai Basil, or parsley 2 tbsp, chopped, for finishing $2.79 / 0.5 oz or per bunch

Instructions

1. Boil the pasta: Bring a large pot of well‑salted water to a boil. Add pasta and cook until just al dente according to package directions. Reserve 3/4 cup pasta cooking water, then drain.
2. Prep the vegetables: While pasta cooks, clean and slice mushrooms if needed. Strip kale leaves from stems and chop. Mince garlic and finely chop the onion. Zest the lemon or clementine, then squeeze about 2 tbsp juice.
3. Sauté onion and mushrooms: In a large, deep skillet over medium‑high heat, add 2 tbsp olive oil and 1 tbsp butter. When hot, add the chopped onion and a pinch of salt; cook 2–3 minutes until beginning to soften. Add mushrooms and cook, stirring occasionally, until they release liquid and develop some golden color, 6–8 minutes.
4. Add garlic and kale: Stir in minced garlic and cook 30 seconds until fragrant. Add kale, a pinch of salt, and 1/4 cup pasta water. Toss and cook 3–4 minutes, until kale is tender and most liquid is evaporated.
5. Make the sauce: Reduce heat to medium‑low. Stir in cream (or half‑and‑half), lemon/clementine zest, and a few grinds of black pepper. Simmer gently 2–3 minutes to thicken slightly. If using beans/chickpeas, stir them in now to warm through.
6. Add pasta and cheese: Add the drained pasta to the skillet along with 1/2 cup grated Parmesan and 1/4–1/2 cup reserved pasta water. Toss vigorously over low heat until a glossy sauce coats the pasta. Add more pasta water a splash at a time if it looks dry.
7. Brighten and season: Stir in 1–2 tbsp lemon/clementine juice. Taste and adjust salt and pepper. Fold in chopped fresh herbs if using.
8. Serve: Divide pasta between two bowls. Top with extra Parmesan and a drizzle of good olive oil. Serve hot.