Careme Recipes

Ingredients

• Choice Boneless Ribeye Beef Steak Family Pack 1 ribeye steak, ~12 oz total (for 2 people) $19.99 sale (reg $20.99)
• Baby Organic Broccoli 1 head (or ~1 lb florets) $2.99
• Shallots 1 small shallot, minced (2–3 Tbsp) $3.99
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1/2 cup $2.00 sale (reg $2.19)
• Butter 1 1/2 Tbsp (divided)
• Olive oil 1 Tbsp (broccoli) + 1 tsp (steak, if needed)
• Black peppercorns (or coarse black pepper) 1–2 tsp, cracked
• Salt to taste
• Optional: Dijon mustard 1 tsp

Instructions

1. Roast broccoli (oven): Heat oven to 425°F. Toss broccoli with 1 Tbsp olive oil, salt, and pepper. Roast 15–20 minutes, tossing once, until browned at edges.
2. Prep steak: Pat ribeye dry. Salt generously (about 3/4 tsp kosher salt total) and pepper. Let sit while broccoli roasts.
3. Sear (stove): Heat a heavy skillet (cast iron ideal) over medium-high until very hot. Add 1 tsp oil if pan is dry. Sear ribeye 3–4 minutes per side for medium-rare (adjust for thickness).
4. Baste: Lower heat to medium. Add 1 Tbsp butter and spoon over steak for 30–60 seconds. Transfer steak to a plate to rest 7–10 minutes.
5. Pan sauce: In the same skillet, add minced shallot with a pinch of salt; cook 30–60 seconds. Add cracked peppercorns and stir 15 seconds. Add 1/2 cup broth, scraping browned bits; simmer 2–3 minutes. Whisk in 1/2 Tbsp butter (and 1 tsp Dijon if using) to gloss the sauce.
6. Serve: Slice steak against the grain, spoon peppercorn-shallot pan sauce over top, and serve with roasted broccoli.

Ingredients

• Beef Choice Boneless Flank Steak 12 oz (for 2 servings) $13.99 (reg)
• Fresh Large Green Bell Pepper 1 pepper, sliced $0.99
• Fresh Red Hothouse Bell Pepper 1 pepper, sliced $1.67
• Kroger® Yellow Onion 3 lb Bag 1/2 large onion, sliced $2.29
• Garlic (1 ct) 2 cloves, minced $0.69
• Fresh Organic Limes - Each 1 lime (2 Tbsp juice) $1.29
• Neutral oil 2 Tbsp (divided)
• Ground cumin 1 tsp
• Smoked paprika or chili powder 1 tsp
• Salt + black pepper to taste
• Optional: Romaine Lettuce a few leaves to serve on the side or as wraps $2.49

Instructions

1. Marinate steak: Mix 1 1/2 Tbsp oil + 2 Tbsp lime juice + 2 minced garlic cloves + 1 tsp cumin + 1 tsp smoked paprika/chili powder + 3/4 tsp salt + pepper. Coat flank steak. Marinate 20–45 minutes (room temp if short).
2. Prep grill: Heat grill to high. Oil grates.
3. Char veggies: Toss sliced peppers + onion with 1/2 Tbsp oil and a pinch of salt. Grill in a basket or on a grill pan, stirring, until charred-tender, 6–10 minutes. Keep warm.
4. Grill steak: Grill flank steak 3–5 minutes per side (depending on thickness) for medium-rare. Rest 7–10 minutes.
5. Slice & serve: Slice steak thinly against the grain. Pile over grilled peppers/onions. Optional: serve with romaine leaves as wraps and extra lime.

Ingredients

• Kroger® Beef Shaved Steak (14 oz) 12 oz $7.49 sale (reg $7.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.50 sale (reg $3.99)
• Green Cabbage 1/2 head (about 1 lb), thinly sliced $0.99
• Shallots 1 small shallot, thinly sliced $3.99
• Garlic (1 ct) 2 cloves, minced $0.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 3/4 cup $2.00 sale (reg $2.19)
• Butter 1 Tbsp
• Olive oil 1 Tbsp
• Optional: cream or sour cream 2 Tbsp (to finish)

Instructions

1. Sauté cabbage: Heat 1 Tbsp olive oil in a large skillet over medium-high. Add sliced cabbage with a big pinch of salt. Cook 6–8 minutes, tossing, until tender-crisp and lightly browned. Transfer to two bowls/plates.
2. Brown mushrooms: In the same skillet add 1 Tbsp butter. Add mushrooms and cook until browned, 5–7 minutes. Add shallot and garlic; cook 1 minute.
3. Make sauce: Add 3/4 cup broth, scrape browned bits, and simmer 2–3 minutes. If using, stir in 2 Tbsp cream/sour cream to enrich (optional). Taste for salt/pepper.
4. Cook shaved steak: Increase heat to high. Add shaved steak in a loose layer; cook 1–2 minutes, stirring, just until no longer pink (don’t overcook).
5. Serve: Spoon mushroom-steak mixture and sauce over the sautéed cabbage ribbons.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale (reg $4.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.50 sale (reg $3.99)
• Shallots (1 lb) 1 large shallot, finely chopped (about 1/4 cup) $3.99
• Organic Purple Top Turnips (1 ct) 2 medium turnips (about 1 lb total), peeled and cut into 3/4-inch chunks $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1/2 cup $2.00 sale (reg $2.19)
• Olive oil 2 Tbsp (turnips) + 1 Tbsp (searing)
• Butter 1 Tbsp
• Dijon mustard 1 tsp
• Thyme (fresh or dried) 1 tsp fresh leaves or 1/2 tsp dried
• Heavy cream or half-and-half 1/4 cup
• Salt and black pepper to taste
• Lemon (optional) 1 tsp juice to finish (or a splash of vinegar)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Pat 1 lb pork tenderloin dry and slice into 1-inch-thick medallions (about 10–12 pieces).
2. Roast turnips: Toss peeled, chunked turnips (about 1 lb) with 2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Roast at 425°F, tossing once, until browned and tender, 22–28 minutes.
3. Sear pork: Heat 1 Tbsp olive oil in a large skillet over medium-high. Season pork medallions with 3/4 tsp salt and pepper. Sear 2–3 minutes per side until well-browned. Transfer to a plate (they’ll finish in sauce).
4. Build sauce: Reduce heat to medium. Add 1 Tbsp butter, then add sliced 8 oz baby bella mushrooms and a pinch of salt. Cook, stirring, until mushrooms brown and release their liquid, 6–8 minutes.
5. Aromatics: Stir in 1 chopped shallot and 1/2 tsp dried thyme (or 1 tsp fresh). Cook 1 minute.
6. Deglaze: Add 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes.
7. Finish sauce: Stir in 1/4 cup cream (or half-and-half) and 1 tsp Dijon mustard. Simmer 2–3 minutes until lightly thickened. Taste and adjust salt/pepper.
8. Finish pork: Return pork and any juices to skillet. Simmer gently until pork reaches 145°F, 2–4 minutes (don’t overcook). Finish with 1 tsp lemon juice (optional).
9. Serve: Plate creamy mushroom pork with roasted turnips on the side (spoon extra sauce over everything).