Careme Recipes

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 lb (use 12–14 oz for 2; save the rest) $7.99 sale (reg $14.99)
• Organic Carrots Bunch 1 bunch (~6 carrots) $2.99
• Sweet onion (Peruvian Gold) 1/2 onion, sliced (optional, for roasting) $5.49 (3 lb bag)
• Olive oil (pantry) 2 Tbsp, divided
• Soy sauce (pantry) 1 1/2 Tbsp
• Balsamic vinegar (pantry) 1 Tbsp
• Brown sugar or honey (pantry) 1 tsp
• Coffee (strong brewed) or espresso (pantry) 2 Tbsp (or 1 tsp instant coffee dissolved in 2 Tbsp water)
• Chili powder (pantry) 1 tsp
• Smoked paprika (pantry) 1 tsp
• Black pepper (pantry) 1/2 tsp
• Garlic (pantry) 1 clove, grated/minced (optional)

Instructions

1. Marinate: In a bowl, mix soy sauce, balsamic, coffee, brown sugar, chili powder, smoked paprika, pepper, and optional garlic. Add tri-tip and coat. Marinate 30 minutes at room temp (or up to overnight in fridge; bring to room temp 20–30 min before cooking).
2. Oven: Heat to 425°F. Cut carrots into sticks (and add sliced onion if using). Toss with 1 Tbsp olive oil, salt, and pepper. Roast 18–25 minutes, turning once, until browned and tender.
3. Cook steak (stove + oven): Heat a heavy oven-safe skillet over medium-high. Add 1 Tbsp olive oil. Sear tri-tip 2–3 minutes per side until a deep crust forms.
4. Finish in oven: Transfer skillet to oven 6–10 minutes, until internal temp hits ~130°F (medium-rare) or ~140°F (medium).
5. Rest & slice: Rest 8 minutes. Slice thinly against the grain (tri-tip grain can change direction—watch for it).
6. Serve with roasted carrots (and onions).

Ingredients

• Extra Large Shrimp Cooked 26/30 Tail On (fresh service case; sustainably sourced) 1 lb (use ~12 oz meat; tails off if possible) $8.99 sale (reg $14.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49
• Sweet onion (Peruvian Gold) 1/2 onion, diced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, diced (or use pantry canned tomatoes if you have) $3.99
• Olive oil (pantry) 1 1/2 Tbsp
• Tomato paste (pantry, optional) 1 Tbsp (helps make it richer)
• Heavy cream or half-and-half (pantry) 1/3 cup
• Parmesan (pantry, optional) 1/4 cup, grated
• Pasta (penne or fettuccine) (pantry) 6 oz dry
• Dried Italian herbs (pantry) 1 tsp
• Red pepper flakes (pantry, optional) pinch
• Salt & black pepper (pantry) to taste

Instructions

1. Boil pasta: Cook 6 oz pasta in well-salted water until al dente. Reserve 1 cup pasta water; drain.
2. Make sauce base: In a skillet over medium-high, heat olive oil. Sauté mushrooms 4–5 minutes until browned. Add onion; cook 2 minutes. Add garlic 30 seconds.
3. Tomato + simmer: Stir in diced tomatoes, tomato paste (if using), Italian herbs, and red pepper flakes. Simmer 4–6 minutes until saucy. Add a splash of pasta water if it tightens too much.
4. Cream it: Reduce heat to low. Stir in cream; warm gently 1–2 minutes (don’t boil hard). Add parmesan if using.
5. Add shrimp: Since shrimp are already cooked, add them at the end just to heat through 1–2 minutes. Taste and adjust salt/pepper.
6. Toss: Add pasta and enough reserved pasta water to get a glossy sauce that clings.
7. Serve hot (extra parmesan optional).