Careme Recipes

Ingredients

• Certified Angus Beef Choice Chuck Steak (1 Steak) 1.25 lb chuck steak (1 large steak), cut into 2 pieces for cooking $12.99
• Jumbo Yellow Onions 1 medium onion, sliced $1.29 sale (per lb)
• Fresh Carrots 12 oz, cut into thick coins $1.69 (per lb)
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.49 (per lb)
• Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
• Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 1 1/2 cups $2.49
• Soy sauce 1 tbsp
• Dijon mustard 1 tsp
• Apple cider vinegar (or any vinegar) 1 tbsp
• Olive oil 1 tbsp
• Butter (optional) 1 tbsp (to finish sauce)
• Salt to taste
• Black pepper to taste
• Thyme or rosemary (optional) 1/2 tsp dried (or 1 tsp fresh)

Instructions

1. Quick tenderizing marinade (15–30 min): In a bowl mix 1 tbsp soy sauce, 1 tbsp vinegar, 1 tsp Dijon, 1 tbsp broth, and a few grinds of pepper. Coat the chuck steak pieces and let sit 15–30 minutes (room temp).
2. Prep potatoes/carrots: Put potatoes and carrots in a pot, cover with water, salt well. Simmer 10–12 minutes until just barely tender. Drain (this speeds up the braise).
3. Sear steak: Pat steak mostly dry (reserve marinade). Heat 1 tbsp olive oil in a heavy skillet/Dutch oven over medium-high. Sear chuck 3–4 minutes per side until well browned. Transfer to a plate.
4. Sauté aromatics: Lower heat to medium. Add sliced onion with a pinch of salt; cook 3–4 minutes. Add garlic and thyme/rosemary (optional) for 30 seconds.
5. Braise: Add reserved marinade plus 1 1/2 cups beef broth; scrape up browned bits. Add par-cooked potatoes and carrots. Nestle steak back in. Bring to a simmer, cover, and cook on low 35–50 minutes, flipping steak once, until fork-tender.
6. Reduce/finish sauce: Remove steak and let rest 5 minutes. If sauce is thin, simmer uncovered 3–6 minutes to thicken slightly. Off heat, swirl in 1 tbsp butter (optional). Taste and adjust salt/pepper.
7. Serve: Slice chuck steak against the grain. Spoon onions/carrots/potatoes and pan gravy over the top.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1–1.25 lb tri-tip steak (about 8–10 oz per person) $11.99 sale (per lb)
• Crimini Mushrooms (1 lb) 8 oz, sliced $4.99
• Jumbo Yellow Onions 1/2 medium, sliced $1.29 sale (per lb)
• Kroger® Green Leaf Lettuce 1/2 bag or 1 small head (about 4 cups) $3.99
• Fresh Organic Lemon - Each 1 (1–2 tbsp juice) $1.69
• Olive oil 2 tbsp, divided
• Salt to taste
• Black pepper to taste
• Garlic (optional) 1 clove, minced $1.50

Instructions

1. Preheat grill to medium-high (about 450°F). Pat tri-tip dry and season generously with salt and pepper. Rub with 1 tbsp olive oil.
2. Grill tri-tip 5–7 minutes per side (then move to indirect heat if thick) until desired doneness (130–135°F for medium-rare). Rest 10 minutes.
3. While steak rests, cook mushrooms + onions on the stove in a skillet with 1 tbsp olive oil, a pinch of salt, and pepper. Sauté 8–10 minutes until browned; add garlic for the last 30 seconds if using.
4. Toss lettuce with lemon juice, a drizzle of olive oil, salt and pepper (simple vinaigrette).
5. Slice tri-tip against the grain. Serve with warm mushrooms/onions and the lemony lettuce salad.