Careme

Ingredients

• Angus Beef Tri Tip Steak Family Pack

  1 lb tri tip steak, preferably 1 to 1 1/4 inches thick $8.99
• Zucchini

  3/4 lb, sliced lengthwise into planks $2.69
• Jumbo Yellow Onions

  1/2 large onion, sliced into 1/2-inch rounds $1.49
• Fresh Organic Limes - Each

  2 limes, juiced, plus wedges for serving if desired $1.50
• Garlic

  3 cloves, finely grated or minced $0.79
• Organic Cilantro

  1/3 cup chopped leaves and tender stems $1.69
• Mahatma Gluten-Free Extra Long Grain White Rice

  1/2 cup dry rice $2.99
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons, divided, plus more to taste
• Black pepper

  1/2 teaspoon
• White vinegar

  1 tablespoon
• Sugar or honey

  1/2 teaspoon
• Catena Bodega Catena Malbec Red Wine

  750 ml $20.99

Instructions

1. Prep the grill for medium-high direct heat and rinse the rice; combine rice with 1 cup water and a pinch of salt in a small saucepan, bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand covered while you grill.
2. Make the quick mojo by mixing lime juice, garlic, 1 tablespoon olive oil, vinegar, cumin, oregano, sugar, 3/4 teaspoon salt, and black pepper in a bowl; spoon 2 tablespoons into a separate bowl for finishing so it never touches raw meat.
3. Pat the tri tip dry, trim any thick surface fat if needed, and coat with the remaining mojo; let it sit at room temperature 10 minutes while you slice the zucchini and onion.
4. Brush zucchini planks and onion rounds with the remaining 1 tablespoon olive oil and season with the remaining 1/2 teaspoon salt.
5. Grill the tri tip over direct heat until well marked and cooked to your liking, about 4–6 minutes per side for medium-rare to medium depending on thickness; move to a cooler spot if the outside browns too quickly, then rest on a cutting board for 8 minutes.
6. Grill the onion and zucchini while the steak rests, turning once, until tender and lightly charred, about 3–5 minutes per side for the zucchini and 5–7 minutes total for the onion.
7. Fluff the rice with half the cilantro and a squeeze of lime; slice the tri tip thinly across the grain, drizzle with the reserved clean mojo, and plate with the grilled zucchini, onions, rice, extra cilantro, and lime wedges.

Ingredients

• Certified Angus Beef Tri Tip Steak

  12–14 oz $9.99
• Kroger® Trimmed Green Beans

  8 oz $6.00
• Yukon Gold Potatoes

  12 oz, halved if large $1.49
• Fresh Red Cherries

  6 oz, pitted and halved $4.99
• Shallots

  1 small shallot, finely chopped $4.49
• Garlic

  1 clove, finely grated or minced $0.79
• Simple Truth Organic® Thyme

  2 sprigs $2.79
• Olive oil

  1 tablespoon, divided
• Unsalted butter

  4 tablespoons, divided
• Dry red wine

  1/3 cup
• Beef broth or stock

  1/3 cup
• Dijon mustard

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Ice

  1 cup, for shocking green beans

Instructions

1. Pat the tri-tip very dry, season generously with salt and black pepper, and let it sit at room temperature while you pit and halve the cherries, chop the shallot, mince the garlic, halve the potatoes, and set up a bowl of ice water for the green beans.
2. Put the potatoes in a saucepan with salted water to cover, bring to a boil, and cook until tender, 14–18 minutes; during the last 3 minutes, add the green beans, then transfer the beans straight to the ice water and drain the potatoes.
3. Return the potatoes to the warm pan and crush lightly with 1 tablespoon butter, 1 teaspoon olive oil, salt, and pepper; cover to keep warm, then drain the chilled green beans and pat them dry.
4. Heat a heavy skillet over medium-high heat with 2 teaspoons olive oil; sear the tri-tip until deeply browned and the center reaches 130–135°F for medium-rare, about 4–6 minutes per side depending on thickness, then transfer to a board to rest for 8–10 minutes.
5. While the steak rests, use a separate small skillet to sauté the green beans with 1 tablespoon butter, salt, and pepper over medium-high heat until hot, glossy, and still bright green, 2–3 minutes; keep warm off the heat.
6. Lower the steak skillet to medium, add 1 tablespoon butter, the shallot, garlic, and thyme, and cook for 1 minute; add the cherries and cook 2 minutes until glossy and just beginning to soften.
7. Pour in the red wine and beef broth, scraping up browned bits, and simmer until lightly syrupy but still spoonable, 4–6 minutes; whisk in the Dijon and remaining 1 tablespoon butter, then remove the thyme stems and season to taste.
8. Slice the tri-tip thinly across the grain and plate with crushed potatoes and green beans; spoon the cherry-shallot jus over the steak and serve immediately.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $2.99
• Private Selection® Seedless Mini Cucumbers

  8 oz, thinly sliced $3.50
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $3.99
• Organic Cilantro

  1/2 cup chopped, divided $1.69
• Fresh Organic Lime

  1 lime, zested and juiced $1.50
• Green Onions

  3 green onions, thinly sliced, whites and greens separated $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon minced $4.99
• Neutral oil

  1 tablespoon, divided
• Soy sauce or fish sauce

  1 tablespoon
• Ground turmeric

  1/2 teaspoon
• Red pepper flakes or minced chile

  1/4 teaspoon, or to taste
• Kosher salt

  to taste
• Sugar

  1/2 teaspoon
• Toasted peanuts or sesame seeds

  2 tablespoons, optional
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let stand covered for 5 minutes before fluffing.
2. While the rice cooks, slice the cucumbers, halve the tomatoes, chop the cilantro, separate the green onion whites from greens, and mince the garlic and ginger.
3. Make the cucumber salad by tossing cucumbers, tomatoes, half the cilantro, green onion greens, lime juice, sugar, a pinch of salt, and 1 teaspoon oil; let it sit while you stir-fry so the flavors lightly pickle.
4. Heat the remaining oil in a large skillet or wok over medium-high heat, add the green onion whites, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
5. Add the ground pork, turmeric, red pepper flakes, and a pinch of salt; cook 5–7 minutes, breaking the pork into small crumbles, until browned and cooked through to 160°F.
6. Stir in the soy sauce or fish sauce, lime zest, and 2 tablespoons water, scraping up browned bits; cook 1–2 minutes until glossy, then fold in the remaining cilantro.
7. Taste and adjust with more lime juice from the salad bowl, salt, or chile if needed, then spoon rice into two bowls, top with the pork stir-fry, add the cucumber-tomato salad alongside, and finish with peanuts or sesame seeds if using.