Careme

Ingredients

• Tri-tip steak

  1 lb, taken from your 2.69 lb of steak $11.99
• Organic red beets

  8 oz $3.49
• Bartlett pear

  1 medium, about 8 oz $2.69
• Organic spinach

  1 bunch, about 4 oz $2.79
• Garlic

  1 small clove $0.79
• Olive oil

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  2 teaspoons
• Honey

  1 teaspoon
• Morton kosher salt flakes

  2 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided
• Chateau Ste. Michelle Indian Wells Merlot Washington Red Wine

  1 bottle $18.99

Instructions

1. Separate a 1 lb portion of tri-tip steak, ideally about 1 inch thick, from your 2.69 lb of steak. Refrigerate the unused 1.69 lb for another meal. Pat the portion dry and season with 1 1/4 teaspoons Morton kosher salt flakes and 1/4 teaspoon black pepper. Let it stand while you prepare the beets, about 15–20 minutes.

2. Trim and peel 8 oz organic red beets, then cut into 1/2-inch dice. Place in a small saucepan with 1/2 cup water and 1/2 teaspoon Morton kosher salt flakes. Cover and simmer over medium-low heat for 15–20 minutes, until easily pierced, adding a splash of water if the pan dries out. Drain any liquid and spread the beets on a plate to cool slightly.

3. While the beets simmer, finely grate 1 small garlic clove. Whisk the vinaigrette together in a large salad bowl:

   • 5 teaspoons olive oil
   • 1 tablespoon apple cider vinegar
   • 2 teaspoons Dijon mustard
   • 1 teaspoon honey
   • The grated garlic
   • 1/4 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon black pepper

4. Wash and thoroughly dry 1 bunch organic spinach, about 4 oz, removing any tough stems. Core and thinly slice 1 medium Bartlett pear, about 8 oz. Keep both aside until serving.

5. Heat a heavy skillet over medium-high heat. Add 1 teaspoon olive oil, then sear the seasoned steak for approximately 4–6 minutes per side, until the center reaches 130°F for medium-rare; turn down the heat if the exterior darkens too quickly. Transfer to a cutting board and rest for 8 minutes.

6. Add the prepared spinach and pear to the vinaigrette and toss gently. Divide between two plates and arrange the warm beets over the greens. Slice the rested steak thinly across the grain, changing slicing direction where the grain shifts, and fan it over the salads. Serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Tri-tip steak

  1 lb, cut into steaks about 1 inch thick $10.99
• Cauliflower

  1 lb $1.99
• Yellow onion

  8 oz $0.89
• Long-grain white rice

  1/2 cup dry, about 3.2 oz $1.79
• Italian parsley

  1/4 cup finely chopped $1.99
• Lemon

  1 medium, yielding 2 tablespoons juice $1.29
• Garlic

  1 clove $0.79
• Tahini

  2 tablespoons
• Olive oil

  2 tablespoons
• Sweet paprika

  2 teaspoons
• Ground cumin

  1 teaspoon
• Dried mint

  1/2 teaspoon
• Morton kosher salt

  3 teaspoons, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 450°F. From your 2.69 lb supply of tri-tip steak, use 1 lb for this dinner and refrigerate or freeze the other 1.69 lb for another meal. Pat the dinner portion dry; if necessary, cut it into steaks about 1 inch thick. Season all over with 1 1/4 teaspoons Morton kosher salt and let stand while you prepare the vegetables.

2. Cut 1 lb cauliflower into small, roughly 1-inch florets. Peel 8 oz yellow onion and cut into 1/2-inch wedges, keeping a little root attached so the wedges hold together. Toss on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground cumin
   • 1 1/2 teaspoons Morton kosher salt

   Spread into a single layer. Roast for 25–30 minutes, turning after 15 minutes, until browned and tender.

3. Rinse 1/2 cup dry long-grain white rice and drain. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes.

4. While the rice and vegetables cook, juice 1 medium lemon to obtain 2 tablespoons juice and finely grate 1 garlic clove. Whisk together the sauce:

   • 2 tablespoons tahini
   • 2 tablespoons lemon juice
   • 1 grated garlic clove
   • 1/2 teaspoon dried mint

   Whisk in 2 tablespoons warm water until smooth and pourable.

5. Combine 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon black pepper; rub onto the salted steaks. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the steaks for about 4–6 minutes per side, adjusting the heat to prevent the spices from scorching, until the center reaches 130°F. Transfer to a board and rest for 8 minutes.

6. Finely chop 1/4 cup Italian parsley, then fold it into the rested rice with a fork.

7. Slice the rested steak thinly across the grain, changing direction where the grain turns. Divide the parsley rice, roasted cauliflower and onions, and steak between two plates. Spoon the lemon-tahini sauce over the cauliflower and alongside the beef.

Want more detail? See the temperature guide.

Ingredients

• Tri-tip roast

  2.69 lb $10.99
• Yukon Gold potatoes

  1 lb $1.29
• Crimini mushrooms

  12 oz $4.99
• Shallot

  2 oz $3.99
• Garlic

  3 cloves $0.79
• Morton kosher salt flakes

  4 1/2 teaspoons, divided
• Freshly ground black pepper

  1 teaspoon, divided
• Unsalted butter

  4 tablespoons, divided
• Heavy cream

  3/4 cup
• Whole milk

  1/2 cup
• Parmesan cheese

  1/3 cup finely grated
• Dried thyme

  1 teaspoon, divided
• Olive oil

  1 tablespoon
• Cabernet Sauvignon

  3/4 cup
• Low-sodium beef broth

  3/4 cup
• Dijon mustard

  1 teaspoon
• Chateau Ste. Michelle Cabernet Sauvignon Washington Red Wine

  1 bottle $12.99

Instructions

1. Heat the oven to 400°F. Trim any tough silverskin from the 2.69 lb tri-tip roast, leaving a thin fat cap. Pat dry and season all over with 3 1/4 teaspoons Morton kosher salt flakes and 1/2 teaspoon black pepper. Set on a rack over a rimmed baking sheet and refrigerate uncovered while preparing and baking the gratin.

2. Thinly slice 1 lb Yukon Gold potatoes about 1/8 inch thick. Mince 3 garlic cloves, keeping 1 clove separate for the gratin and 2 cloves for the sauce. Trim and quarter 12 oz crimini mushrooms, and finely chop 2 oz shallot.

3. Grease a small, approximately 1-quart baking dish with 1 teaspoon of the butter. In a saucepan, combine the following:

   • 3/4 cup heavy cream
   • 1/2 cup whole milk
   • 1 minced garlic clove
   • 3/4 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon black pepper
   • 1/2 teaspoon dried thyme

   Bring just to a simmer over medium heat. Add the sliced potatoes and simmer gently for 5 minutes, stirring carefully to separate the slices.

4. Transfer the potato mixture to the greased dish, arranging the slices in even layers. Top with 1/3 cup finely grated Parmesan and dot with 2 teaspoons butter. Cover with foil and bake for 35 minutes. Uncover and bake another 20–25 minutes, until deeply golden and a knife slides easily through the center. Remove and loosely cover.

5. Reduce the oven to 275°F and briefly open the door to release excess heat. Put the chilled roast in the oven and roast for approximately 55–80 minutes, checking early because tri-tip thickness varies. Remove when the center reaches 125°F; it will finish cooking during the sear. Return the covered gratin to the oven for the final 15 minutes of roasting to warm through.

6. During the last 20 minutes of roasting, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the prepared mushrooms, spread them out, and cook for 8–10 minutes, stirring occasionally, until browned. Add the prepared shallot and cook for 2 minutes. Add the reserved 2 minced garlic cloves, 1/2 teaspoon Morton kosher salt flakes, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme; stir for 30 seconds. Transfer the mushroom mixture to a bowl.

7. Once the roast leaves the oven, heat 1 tablespoon olive oil in the same skillet over medium-high heat. Sear the roast for 4–6 minutes total, turning to brown the broad sides and edges, until its center reaches 130°F. Transfer to a carving board and rest for 10–15 minutes. Turn off the oven and leave the covered gratin inside.

8. Pour off excess fat from the skillet, leaving the browned bits. Carefully add 3/4 cup Cabernet Sauvignon and simmer over medium-high heat for 4–5 minutes, scraping the pan, until reduced by about half. Add 3/4 cup low-sodium beef broth and 1 teaspoon Dijon mustard. Return the mushroom mixture and simmer for 5–7 minutes, until the sauce lightly coats a spoon. Remove from the heat and swirl in the final 2 tablespoons cold butter and any collected roast juices.

9. Find where the roast’s grain changes direction, then divide it at that point and slice each section thinly across the grain. Plate about 6 oz cooked beef per person with half the gratin and half the mushroom sauce. Reserve the rest of the beef for another meal and refrigerate within 2 hours. The calorie estimate covers these plated portions, not the leftover beef.

Want more detail? See the temperature guide.