Careme

Ingredients

• Certified Angus Beef Tri Tip Steak

  1 (2 lb) tri-tip roast $12.99
• Green Asparagus

  1 lb, woody ends trimmed $5.99
• Yukon Gold Potatoes

  12 oz, halved or cut into 1-inch chunks $1.49
• Private Selection Petite Cherry Snacking Tomatoes

  1 cup, halved $5.00
• Green Onions

  3, trimmed $1.50
• Parsley

  1/3 cup chopped $1.89
• Kroger Whole Garlic Bulbs

  3 cloves, minced $2.49
• Fresh Organic Lemon

  1/2 lemon, juiced $2.00
• Olive oil

  4 tablespoons, divided
• Kosher salt

  2 teaspoons, plus more for vegetables
• Coarsely ground black pepper

  2 teaspoons, plus more for vegetables
• Garlic powder

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Red wine vinegar

  1 tablespoon

Instructions

1. Pat the tri-tip dry, trim any thick surface fat to about 1/4 inch, and mix the kosher salt, black pepper, garlic powder, smoked paprika, 1 tablespoon olive oil, and 2 minced garlic cloves into a paste; rub it all over the beef and let it sit at room temperature while you prep the sides.
2. Put the potatoes in a saucepan, cover with salted water, and bring to a boil. While the water heats, make the relish by combining the tomatoes, parsley, remaining minced garlic clove, lemon juice, red wine vinegar, 1 tablespoon olive oil, and a pinch each of salt and pepper.
3. Boil the potatoes for 8–10 minutes once the water reaches a boil, until just tender; drain well and toss with 1 tablespoon olive oil, a pinch of salt, and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper.
4. Heat a grill for two-zone cooking, with one hot direct-heat side and one cooler indirect side. Grill the green onions over direct heat for 1–2 minutes per side until charred in spots, then chop and stir them into the tomato relish.
5. Sear the tri-tip over direct heat for 4–5 minutes per side until deeply browned, then move it to indirect heat, cover the grill, and cook 18–28 minutes longer, turning once, until the thickest part reaches 130°F for medium-rare or 135°F for medium.
6. While the beef cooks indirectly, grill the potatoes and asparagus over direct heat, turning occasionally, until the potatoes are crisp-edged and the asparagus is tender and lightly charred, about 6–8 minutes for asparagus and 8–10 minutes for potatoes.
7. Transfer the tri-tip to a cutting board and rest 10 minutes. Slice the roast in two where the grain changes direction, then thinly slice each piece across the grain.
8. Plate sliced tri-tip with the grilled asparagus and potatoes, spoon the tomato-green onion relish over the beef, and reserve the remaining sliced tri-tip for a second preparation or next-day meal.

Ingredients

• Tri-tip roast

  1 roast, about 2 lb
• Kroger® Gold Potatoes

  1 lb, cut into 1-inch pieces $4.99
• Green Asparagus

  8 oz, woody ends trimmed $5.99
• Simple Truth Organic® Whole Baby Bella Mushrooms

  8 oz, halved or thickly sliced $5.00
• Shallots

  1 medium, finely minced $4.49
• Garlic

  1 clove, smashed $1.50
• Simple Truth Organic® Thyme

  4 sprigs $2.79
• Fresh Organic Lemon

  1/2 lemon $2.00
• Olive oil

  2 tablespoons, divided
• Unsalted butter

  2 tablespoons, divided
• Dry red wine

  1/2 cup
• Beef broth or water

  1/3 cup
• Dijon mustard

  1 teaspoon
• Kosher salt

  2 teaspoons, divided
• Black pepper

  1 1/2 teaspoons, divided
• Garlic powder

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Stags Leap Cabernet Sauvignon +14 750ml 2018

  750 ml $47.99

Instructions

1. Preheat the oven to 425°F for the potatoes. Pat the tri-tip very dry, then season all over with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, garlic powder, and dried thyme; let it sit at room temperature while you prep the vegetables.
2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper on a rimmed sheet pan. Roast for 18 minutes, turning once halfway through, until browned at the edges.
3. Lower the oven to 375°F. Heat a heavy oven-safe skillet over medium-high heat, add 1 teaspoon olive oil, and sear the tri-tip until deeply browned, about 2 minutes per side plus 30 seconds on the fat cap if present.
4. Transfer the skillet with the tri-tip to the oven and roast until the thickest part reaches 120–125°F for medium-rare, about 10–15 minutes; start checking early because tri-tip thickness varies. Move the meat to a cutting board and rest for 10 minutes.
5. While the beef roasts and rests, add the asparagus to the potato sheet pan with 1 teaspoon olive oil and a pinch of salt. Roast at 375°F for 8–10 minutes, until just tender, then finish the vegetables with a squeeze of lemon and 1 tablespoon butter.
6. Carefully place the hot skillet back on the stove over medium heat. Add the mushrooms and cook for 3–4 minutes until browned, then add the shallot, smashed garlic, and fresh thyme sprigs and cook for 1 minute until fragrant, without letting the garlic burn.
7. Pour in the red wine and scrape up the browned bits, then simmer until reduced by about half. Add the beef broth or water and Dijon, simmer 2–3 minutes more, remove the garlic and thyme stems, and whisk in the remaining 1 tablespoon butter for a glossy jus.
8. Slice the tri-tip thinly against the grain, rotating your knife angle where the grain changes. Plate with roasted potatoes, asparagus, and mushrooms, then spoon the thyme red wine jus over the steak.

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast

  1 1/2 lb, trimmed and cut into 2-inch chunks $2.79
• Riceland® Jasmine Rice

  3/4 cup dry $2.79
• Green Asparagus

  1 lb, woody ends trimmed $5.99
• Kroger® Whole Garlic Bulbs

  6 cloves, smashed and chopped $2.49
• Green Onions

  2, thinly sliced $1.50
• Low-sodium soy sauce

  1/3 cup
• Cane vinegar, rice vinegar, or apple cider vinegar

  1/3 cup
• Water

  1/2 cup, plus 1 1/4 cups for rice
• Bay leaves

  2
• Whole black peppercorns or coarsely cracked black pepper

  1 teaspoon
• Brown sugar

  1 teaspoon
• Neutral oil

  2 teaspoons
• Kosher salt

  as needed

Instructions

1. Trim excess surface fat from the pork, cut the meat into 2-inch chunks, chop the garlic, slice the green onions, trim the asparagus, and rinse the jasmine rice until the water runs mostly clear.
2. Whisk the soy sauce, vinegar, 1/2 cup water, bay leaves, pepper, and brown sugar in the slow cooker insert.
3. Heat 2 teaspoons oil in a skillet over medium-high heat, lightly salt the pork, and sear until browned on two sides, 6 to 8 minutes total; transfer the pork to the slow cooker and add the chopped garlic.
4. Cover and cook on HIGH until the pork is fork-tender, 3 1/2 to 4 hours, stirring once if convenient.
5. About 25 minutes before serving, combine the rinsed rice with 1 1/4 cups water and a pinch of salt in a small saucepan; bring to a simmer, cover, cook on low for 15 minutes, then rest off heat for 10 minutes.
6. Transfer the tender pork to a plate, pour the adobo liquid into a skillet, and boil for 6 to 8 minutes until slightly syrupy; return the pork to the skillet and turn to coat in the glossy sauce.
7. While the sauce reduces, sauté or steam the asparagus until crisp-tender, 4 to 6 minutes, then season lightly with salt and a small splash of vinegar if desired.
8. Fluff the rice, spoon it into bowls, top with glazed pork adobo and asparagus, and finish with sliced green onions.