Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (1 steak; serves 2 with sides) $11.99 (sale)
• Organic Red Beets 12 oz, peeled and cut into 1-inch wedges $3.99 (reg)
• Carrots 10 oz, cut into 3-inch batons (or thick coins) $1.69/lb (reg)
• Garlic 2 cloves, smashed $1.50 (reg)
• Parsley 1/2 bunch, finely chopped (about 1/3 cup) $1.69 (reg)
• Pompeii® Lemon Juice 1 1/2 tbsp $2.99 (reg)
• Dijon mustard 1 1/2 tbsp
• Chicken broth 1/3 cup $1.99 (sale, Simple Truth Organic 32 oz)
• Olive oil 2 tbsp, divided
• Butter (optional) 1 tbsp
• Salt 1 tsp, divided (plus more to taste)
• Black pepper 1/2 tsp (plus more to taste)

Instructions

1. Oven (veg): Heat oven to 425°F. Toss beets (12 oz) and carrots (10 oz) with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and 2 smashed garlic cloves. Roast 25–35 min, tossing once, until tender and browned at edges.
2. Steak prep: Pat the 8 oz top sirloin very dry. Season all over with 1/2 tsp salt and 1/2 tsp pepper. Let sit at room temp while veggies finish (10–15 min).
3. Sear (stove): Heat a skillet (cast iron preferred) over medium-high until very hot. Add 1/2 tbsp olive oil. Sear steak 3–4 min per side for medium-rare/medium (adjust for thickness). Transfer to a plate and rest 5–10 min.
4. Pan sauce: Reduce heat to medium. Add 1/3 cup chicken broth and scrape up browned bits. Whisk in 1 1/2 tbsp Dijon and 1 1/2 tbsp lemon juice. Simmer 30–60 sec. Whisk in 1 tbsp butter (optional) to gloss the sauce.
5. Finish: Stir in chopped parsley. Taste and adjust salt/pepper.
6. Serve: Slice steak against the grain. Plate with roasted beets & carrots and spoon mustard–parsley sauce over the steak.

Ingredients

• Fresh steelhead trout fillet 12 oz (for 2 portions) $8.99 (sale)
• Yukon Gold potatoes 12 oz (about 2 medium), cut into 3/4-inch chunks $1.49/lb (reg)
• Organic rapini 10–12 oz, tough stems trimmed $3.99 (reg)
• Garlic 2 cloves, thinly sliced $1.50 (reg)
• Lemon juice (bottled) 2 tbsp $2.99 (reg)
• Simple Truth Organic thyme 1 tsp leaves (or 1/2 tsp dried thyme) $2.79 (reg)
• Olive oil 2 tbsp, divided
• Butter 1 tbsp
• Chicken broth 1/3 cup $1.99 (sale, Simple Truth Organic 32 oz)
• Salt 1 tsp, divided (plus more to taste)
• Black pepper 1/2 tsp, plus more to taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 3/4-inch chunks; rinse briefly and drain.
2. Cook the potatoes (stove): add the potato chunks to a saucepan, cover with cold water by 1 inch, and stir in 1/2 tsp salt. Bring to a boil, then simmer 10–12 minutes until tender. Drain, then toss with 1 tbsp olive oil and a few grinds of black pepper; cover to keep warm.
3. Prep the fish: pat 12 oz steelhead trout very dry. Season flesh side with 1/2 tsp salt and 1/2 tsp black pepper.
4. Sear the steelhead (stove): heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Place trout skin-side down and press gently for 20 seconds so the skin contacts the pan. Cook 4–5 minutes until the skin is crisp and the color has risen about 2/3 of the way up the sides. Flip and cook 1–2 minutes more (target medium). Transfer to a plate, skin-side up.
5. Make the lemon–thyme pan sauce: lower heat to medium. Add 1 tbsp butter and 2 sliced garlic cloves to the same skillet; cook 30–45 seconds until fragrant. Add 1/3 cup chicken broth and scrape up browned bits. Simmer 1–2 minutes, then stir in 2 tbsp lemon juice and 1 tsp thyme leaves. Taste and adjust salt/pepper.
6. Cook the rapini: add 10–12 oz trimmed rapini to the skillet with the sauce. Toss and cook 2–3 minutes until bright green and tender-crisp. Add a pinch of red pepper flakes if using.
7. Serve: plate the potatoes and rapini. Set the steelhead on top or alongside and spoon the lemon–thyme pan sauce over the fish (keep skin exposed for maximum crispness).