Careme Recipes

Ingredients

• Angus Tri-Tip (roast or steak) 1–1.25 lb about $7.99/lb (digital deal)
• Olive oil 3 tbsp, divided
• Garlic 3 cloves, minced $2.79 / 3 ct (Simple Truth Organic)
• Kosher salt & black pepper 1.5 tsp salt + 1 tsp pepper
• Smoked paprika 1 tsp
• Dried oregano 1 tsp
• Brown sugar (optional) 1 tsp
• Brussels sprouts 3/4 lb, halved $3.99/lb
• Organic Russet potatoes 1 lb, cut into wedges $1.79/lb
• Red pepper flakes (optional) pinch

Instructions

1. Preheat oven to 425°F. Toss potatoes and Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, pepper, and a pinch of red pepper flakes. Spread on a sheet pan.
2. Mix 1 tbsp olive oil, garlic, 1 tsp salt, pepper, paprika, oregano, and brown sugar. Rub all over tri-tip.
3. Start roasting the veggies for 25–30 minutes until browned and tender, stirring once halfway.
4. Grill tri-tip (outdoor grill or grill pan) over medium-high heat: 4–5 minutes per side to sear, then finish over medium/indirect heat to 130–135°F for medium-rare (about 18–22 minutes total depending on thickness).
5. Rest beef 10 minutes, then slice thinly against the grain. Serve with roasted Brussels sprouts and potato wedges.

Ingredients

• Angus Tri-Tip (roast) 1.25 lb about $7.99/lb (digital deal)
• Private Selection Peruvian Gold Sweet Onion 1 medium, sliced $4.49 / 3 lb bag
• Ancho chili powder 1.5 tbsp
• Ground cumin 1 tsp
• Dried oregano 1 tsp
• Kosher salt & black pepper 1.25 tsp salt + 1/2 tsp pepper
• Garlic 3 cloves, minced $2.79 / 3 ct (Simple Truth Organic)
• Tomato paste 2 tbsp
• Clementines (for juice) 4–5, juiced (about 1/2 cup) + extra wedges for serving $3.99 / 3 lb bag
• Apple cider vinegar 1.5 tbsp
• Corn tortillas 8–10, warmed
• Organic Green Cabbage 3/4 lb, finely sliced $2.49/lb
• Fresh Organic Large Avocado 1, sliced $1.50 each
• Olive oil or mayo (for slaw) 1 tbsp olive oil OR 2 tbsp light mayo
• Sugar (pinch) 1/2 tsp (optional)

Instructions

1. Stir together ancho, cumin, oregano, salt, pepper, and garlic. Rub all over tri-tip.
2. Scatter sliced onion in slow cooker. Whisk tomato paste, clementine juice, and vinegar; pour over. Add tri-tip.
3. Cook on LOW 6–8 hours or HIGH 3–4 hours until very tender.
4. Transfer beef to a board; shred or slice. Skim fat from cooking liquid, then simmer the liquid on the stove 5–10 minutes to reduce (optional). Toss meat in some reduced sauce.
5. Slaw: Toss cabbage with olive oil or mayo, a splash of clementine juice, a pinch of salt and sugar. Fold in avocado slices gently.
6. Warm tortillas. Fill with saucy beef and slaw. Serve with extra clementine wedges.

Ingredients

• Angus Tri-Tip (steak) 1 lb, sliced thin across the grain about $7.99/lb (digital deal)
• Bartlett pear 1 small, grated $1.99/lb
• Soy sauce 1/4 cup
• Brown sugar or honey 1.5 tbsp
• Garlic 3 cloves, minced $2.79 / 3 ct (Simple Truth Organic)
• Fresh ginger 1 tbsp, grated $5.99/lb
• Sesame oil 1 tbsp
• Black pepper 1/4 tsp
• Onion 1/2 medium, sliced $4.49 / 3 lb bag (Peruvian Gold)
• Organic Baby Bok Choy 3/4 lb, halved lengthwise $3.99/lb
• Neutral oil 2 tbsp, divided
• Sesame seeds 1 tsp
• Cooked white rice 2 cups cooked (from 1 cup uncooked)

Instructions

1. Marinade: Mix grated pear, soy sauce, brown sugar, garlic, ginger, sesame oil, and pepper. Toss with thin-sliced tri-tip and onion; marinate 20–30 minutes (room temp) or up to 4 hours (fridge).
2. Cook rice according to package directions.
3. Heat 1 tbsp oil in a large skillet over medium-high. Sear bok choy cut-side down 2–3 minutes until charred, flip 1–2 minutes; season with a pinch of salt. Remove; sprinkle with sesame seeds.
4. Turn heat to high, add 1 tbsp oil. In 2 batches, sear beef and onions 1–2 minutes per side until browned; avoid overcrowding. Pour in any remaining marinade and bubble 30–60 seconds to glaze.
5. Serve beef over rice with bok choy and pan juices spooned on top.