Careme Recipes

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 12 oz to 1 lb $14.99/lb
• Green Asparagus 1/2 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Green Onions 1 bunch $1.50
• Garlic 3 cloves $1.50 each
• Parsley 1/2 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Dry pasta from pantry 6 to 8 oz rigatoni, penne, or tagliatelle pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6 to 8 oz pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Pat dry 12 oz to 1 lb tri-tip steak and season with salt and pepper. Trim 1/2 lb asparagus and cut into 2-inch pieces. Slice 8 oz mushrooms, thinly slice 1 bunch green onions, mince 3 cloves garlic, and chop 1/2 bunch parsley.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Sear the tri-tip 3 to 5 minutes per side, depending on thickness, until medium-rare or medium. Transfer to a board to rest.
4. In the same skillet, add another small drizzle of oil if needed. Cook mushrooms 3 to 4 minutes until browned. Add asparagus and the white parts of the green onions; cook 2 minutes. Add garlic and stir 30 seconds.
5. Pour in 3/4 cup chicken broth and simmer 2 minutes, scraping up browned bits. Slice the rested tri-tip thinly against the grain.
6. Add drained pasta, sliced tri-tip, half the parsley, and a splash of pasta water to the skillet. Toss until glossy and lightly coated. Add more pasta water if needed.
7. Season to taste with salt and pepper. Finish with the green onion tops and remaining parsley, then serve.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 lb $14.99/lb
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Green Onions 1 bunch $1.50
• Garlic 2 cloves $1.50 each
• Parsley 2 tbsp chopped $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
• Polenta or cornmeal from pantry 1/2 cup dry pantry
• Butter or olive oil from pantry 1 to 2 tbsp pantry
• Columbia Crest Grand Estates Syrah Washington Red Wine 1 x 750 ml $9.99

Instructions

1. Heat oven to 425°F. Trim 1 lb tri tip steak if needed and pat dry. Season well with salt and pepper.
2. Trim 1 lb asparagus and toss with oil, salt, and pepper on a sheet pan. Roast 10 to 12 minutes until tender-crisp.
3. Bring 2 cups water and 1/2 cup chicken broth to a simmer in a saucepan. Whisk in 1/2 cup dry polenta or cornmeal gradually. Cook on low, whisking often, until thick and tender, about 15 to 20 minutes. Stir in 1 tablespoon butter or olive oil and season with salt and pepper.
4. Meanwhile, heat a skillet over medium-high with 1 tablespoon oil. Sear the tri tip 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board and rest 5 to 10 minutes.
5. In the same skillet, add sliced 8 oz mushrooms and cook 4 minutes until browned. Add sliced white parts of 1 bunch green onions and 2 minced garlic cloves; cook 30 seconds. Add remaining 1/2 cup chicken broth and simmer 2 minutes. Stir in chopped parsley and green onion tops.
6. Slice the steak against the grain. Spoon polenta onto plates, top with sliced tri tip and mushroom-green onion sauce, and serve with roasted asparagus.