Careme Recipes

Ingredients

• Choice Boneless Beef Strip Steak Family Pack (sale) 1 lb strip steak (or 2 smaller strip steaks) $12.99/lb sale (regular $17.99)
• Kroger® Sliced White Mushrooms 8 oz $2.49 (8 oz)
• Kroger® Trimmed Green Beans 12–14 oz $6 (32 oz)
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 small onion, thinly sliced $2.99
• Garlic 2 cloves, minced $0.69 each
• Simple Truth Organic® Chicken Broth (sale) 1/2 cup $2.00
• Sour cream or Greek yogurt 3 Tbsp
• Whole black peppercorns (or coarse black pepper) 1 1/2 tsp, lightly crushed
• Olive oil 2 Tbsp
• Butter 1 Tbsp
• Kosher salt To taste

Instructions

1. Pat dry strip steak(s). Season with ~1 tsp kosher salt total; press 1 1/2 tsp crushed peppercorns onto the surface (both sides or just one side for milder heat).
2. Stove: heat a skillet over medium-high until hot. Add 1 Tbsp olive oil. Sear strip 3–4 minutes per side (medium-rare) or 4–5 (medium), depending on thickness, to 125–130°F / 135–140°F. Rest 8 minutes. (Slice off a plain portion for kids if desired.)
3. Veg: in a second skillet, heat 1 Tbsp olive oil. Add green beans + pinch of salt; sauté 6–8 minutes until crisp-tender. Transfer to a plate.
4. Mushrooms: in the steak skillet over medium, add 1 Tbsp butter. Add 8 oz mushrooms + 1/2 sliced onion + pinch of salt. Cook 6–8 minutes until browned. Add 2 minced garlic cloves; cook 20 seconds.
5. Peppercorn sauce: pour in 1/2 cup broth, scrape browned bits, simmer 2 minutes. Turn heat low and whisk in 3 Tbsp sour cream/yogurt (don’t boil hard). Taste for salt; add a splash of water if too thick.
6. Serve: slice steak, spoon a little sauce on adult portions, plate with mushrooms and green beans.

Ingredients

• Choice Petite Sirloin Beef Steak (sale) 1 lb total (2 small steaks, about 8 oz each raw) $7.99/lb sale (regular $11.99)
• Kroger® Trimmed Green Beans (32 oz) 12–14 oz green beans, trimmed $6.00
• Kroger® Sliced White Mushrooms (8 oz) 8 oz mushrooms, sliced $2.49
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 medium onion, finely sliced $2.99
• Garlic 2 cloves, minced $0.69 each
• Simple Truth Organic® Fat Free Chicken Broth (sale) 1 cup $2.00 (regular $2.19)
• Butter 1 Tbsp
• Olive oil 2 Tbsp (divided)
• Flour (or cornstarch) 1 1/2 tsp flour (or 1 tsp cornstarch) for thickening
• Parsley (optional) 1 Tbsp chopped $1.29
• Kosher salt & black pepper To taste

Instructions

1. Heat the oven to 425°F. Place an oven-safe skillet (cast iron is ideal) in the oven to preheat 5 minutes, or heat the skillet on the stove until very hot.
2. Prep: trim 12–14 oz green beans. Slice 8 oz mushrooms. Thinly slice 1/2 onion. Mince 2 garlic cloves. Measure 1 cup chicken broth.
3. Season steaks: pat dry 1 lb petite sirloin (2 steaks). Season all over with 1 tsp kosher salt total and black pepper.
4. Sear + oven-finish (oven method): carefully remove hot skillet, set over high heat, add 1 Tbsp olive oil, and sear steaks 2 minutes per side. Transfer skillet to the 425°F oven and roast 4–7 minutes depending on thickness to 125–130°F (medium-rare) or 135–140°F (medium). Move steaks to a plate and rest 5–8 minutes.
5. Cook green beans (stove): while steaks rest, heat a second skillet over medium-high with 1 Tbsp olive oil. Add green beans and 1/4 tsp kosher salt; sauté 6–8 minutes until crisp-tender and browned in spots. Add a splash of water (1–2 Tbsp) and cover 1 minute if you want them softer. Pepper to taste.
6. Make mushroom-onion gravy (same steak skillet on stove): set the steak skillet over medium heat. Add 1 Tbsp butter. Add sliced mushrooms and sliced onion with a pinch of salt; cook 6–8 minutes until mushrooms brown and onions soften. Add minced garlic and cook 20 seconds.
7. Thicken: sprinkle 1 1/2 tsp flour over the mushrooms/onion; stir 30 seconds. Slowly pour in 1 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes until lightly thickened. Taste and season with salt/pepper. Stir in 1 Tbsp chopped parsley (optional).
8. Serve: slice steaks (or serve whole) and spoon mushroom gravy over top. Serve with sautéed green beans on the side. (Steak can be served plain for kids; gravy is optional.)