Careme Recipes

Ingredients

• Choice Boneless Ribeye Beef Steak (1 steak) 1 lb ribeye (1 large steak), cut into 2 portions after cooking $20.99/lb
• Brussels Sprouts 12 oz, halved $3.29/lb
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.29/lb
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 onion, very finely diced $2.99
• Garlic 2 cloves, smashed $0.69 each
• Butter 1 Tbsp
• Olive oil 1 1/2 Tbsp
• Red wine (or extra broth) 1/2 cup
• Simple Truth Organic® Chicken Broth (sale) 1/2 cup $2.00 (32 oz)
• Dijon mustard (optional) 1 tsp
• Parsley 1 Tbsp, chopped $1.29
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Put a sheet pan in the oven to preheat (helps browning).
2. Toss 12 oz halved Brussels sprouts + 12 oz potato chunks with 1 Tbsp olive oil, 3/4 tsp kosher salt, and pepper. Spread on the hot sheet pan. Roast 25–30 minutes, tossing halfway, until browned and tender.
3. Pat dry the 1 lb ribeye. Salt generously (about 1 tsp kosher salt total) and pepper well. Let sit 10 minutes.
4. Stove: heat a heavy skillet over medium-high until very hot. Add 1/2 Tbsp olive oil. Sear ribeye 2–3 minutes per side until deep brown.
5. Add 1 Tbsp butter + 2 smashed garlic cloves; baste steak 30 seconds. Transfer skillet to oven 5–8 minutes to 125–130°F (med-rare) or 135–140°F (medium).
6. Rest steak 8–10 minutes. (If serving kids plain, slice off their portion now.)
7. Pan sauce: set skillet on medium. Add finely diced 1/2 onion and cook 2 minutes. Pour in 1/2 cup red wine and simmer 2–3 minutes, scraping browned bits. Add 1/2 cup broth; simmer 2–4 minutes until slightly syrupy. Whisk in 1 tsp Dijon (optional). Taste for salt/pepper.
8. Slice ribeye against the grain; spoon sauce over adult servings. Finish with parsley. Serve with roasted Brussels + potatoes.

Ingredients

• Choice Boneless Beef Strip Steak Family Pack (sale) 1 lb strip steak (or 2 smaller strip steaks) $12.99/lb sale (regular $17.99)
• Kroger® Sliced White Mushrooms 8 oz $2.49 (8 oz)
• Kroger® Trimmed Green Beans 12–14 oz $6 (32 oz)
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 small onion, thinly sliced $2.99
• Garlic 2 cloves, minced $0.69 each
• Simple Truth Organic® Chicken Broth (sale) 1/2 cup $2.00
• Sour cream or Greek yogurt 3 Tbsp
• Whole black peppercorns (or coarse black pepper) 1 1/2 tsp, lightly crushed
• Olive oil 2 Tbsp
• Butter 1 Tbsp
• Kosher salt To taste

Instructions

1. Pat dry strip steak(s). Season with ~1 tsp kosher salt total; press 1 1/2 tsp crushed peppercorns onto the surface (both sides or just one side for milder heat).
2. Stove: heat a skillet over medium-high until hot. Add 1 Tbsp olive oil. Sear strip 3–4 minutes per side (medium-rare) or 4–5 (medium), depending on thickness, to 125–130°F / 135–140°F. Rest 8 minutes. (Slice off a plain portion for kids if desired.)
3. Veg: in a second skillet, heat 1 Tbsp olive oil. Add green beans + pinch of salt; sauté 6–8 minutes until crisp-tender. Transfer to a plate.
4. Mushrooms: in the steak skillet over medium, add 1 Tbsp butter. Add 8 oz mushrooms + 1/2 sliced onion + pinch of salt. Cook 6–8 minutes until browned. Add 2 minced garlic cloves; cook 20 seconds.
5. Peppercorn sauce: pour in 1/2 cup broth, scrape browned bits, simmer 2 minutes. Turn heat low and whisk in 3 Tbsp sour cream/yogurt (don’t boil hard). Taste for salt; add a splash of water if too thick.
6. Serve: slice steak, spoon a little sauce on adult portions, plate with mushrooms and green beans.

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak (8 oz) 2 steaks (16 oz total) for 2 adults + optional kid tastes (or use beef ribeye 1 lb if preferred) $16.99 (8 oz)
• Bok Choy (sale) 12 oz bok choy, chopped $2.77/lb sale (regular $2.99)
• Kroger® Petite Carrots Bag 12 oz carrots (or use 1 lb carrots if you prefer) $1.99 (12 oz)
• Garlic 3 cloves, divided $0.69 each
• Green Onions 2, sliced (optional but great) $1.39
• Olive oil (or neutral oil) 2 Tbsp
• Soy sauce 3 Tbsp
• Honey or brown sugar 1 Tbsp
• Rice vinegar or lime juice 1 Tbsp (optional)
• Sesame oil 1 tsp (optional)
• Sesame seeds 1 tsp (optional)
• Black pepper To taste

Instructions

1. Heat grill to high (or set oven to broil with a rack 4–6 inches from the heat). Heat oven to 425°F for the carrots.
2. Roast carrots: toss 12 oz carrots with 1 Tbsp oil, 1/2 tsp salt, pepper, and 1 minced garlic clove. Roast 18–22 minutes until browned and tender.
3. Make quick Korean-style glaze: stir 3 Tbsp soy sauce + 1 Tbsp honey/brown sugar + 1 Tbsp vinegar/lime (optional) + 1 tsp sesame oil (optional).
4. Cook ribeye: pat steaks dry; pepper well (go light on salt because soy is salty). Grill 3–4 minutes per side for medium-rare or broil 3–5 minutes per side depending on thickness. During the last minute, brush lightly with glaze (reserve some for serving). Rest 5–8 minutes. (For kids, keep some slices unglazed and offer glaze on the side.)
5. Sauté bok choy: on the stove, heat 1 Tbsp oil in a skillet over medium-high. Add 12 oz chopped bok choy + 2 minced garlic cloves; stir-fry 3–4 minutes until wilted and bright. Splash in 1–2 tsp water if needed; season with a small splash of soy if desired.
6. Slice steak and serve with bok choy and roasted carrots. Drizzle remaining glaze on adult portions; top with green onions/sesame seeds if using.

Ingredients

• Choice Petite Sirloin Beef Steak (sale) 1 lb total (2 small steaks, about 8 oz each raw) $7.99/lb sale (regular $11.99)
• Kroger® Trimmed Green Beans (32 oz) 12–14 oz green beans, trimmed $6.00
• Kroger® Sliced White Mushrooms (8 oz) 8 oz mushrooms, sliced $2.49
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 medium onion, finely sliced $2.99
• Garlic 2 cloves, minced $0.69 each
• Simple Truth Organic® Fat Free Chicken Broth (sale) 1 cup $2.00 (regular $2.19)
• Butter 1 Tbsp
• Olive oil 2 Tbsp (divided)
• Flour (or cornstarch) 1 1/2 tsp flour (or 1 tsp cornstarch) for thickening
• Parsley (optional) 1 Tbsp chopped $1.29
• Kosher salt & black pepper To taste

Instructions

1. Heat the oven to 425°F. Place an oven-safe skillet (cast iron is ideal) in the oven to preheat 5 minutes, or heat the skillet on the stove until very hot.
2. Prep: trim 12–14 oz green beans. Slice 8 oz mushrooms. Thinly slice 1/2 onion. Mince 2 garlic cloves. Measure 1 cup chicken broth.
3. Season steaks: pat dry 1 lb petite sirloin (2 steaks). Season all over with 1 tsp kosher salt total and black pepper.
4. Sear + oven-finish (oven method): carefully remove hot skillet, set over high heat, add 1 Tbsp olive oil, and sear steaks 2 minutes per side. Transfer skillet to the 425°F oven and roast 4–7 minutes depending on thickness to 125–130°F (medium-rare) or 135–140°F (medium). Move steaks to a plate and rest 5–8 minutes.
5. Cook green beans (stove): while steaks rest, heat a second skillet over medium-high with 1 Tbsp olive oil. Add green beans and 1/4 tsp kosher salt; sauté 6–8 minutes until crisp-tender and browned in spots. Add a splash of water (1–2 Tbsp) and cover 1 minute if you want them softer. Pepper to taste.
6. Make mushroom-onion gravy (same steak skillet on stove): set the steak skillet over medium heat. Add 1 Tbsp butter. Add sliced mushrooms and sliced onion with a pinch of salt; cook 6–8 minutes until mushrooms brown and onions soften. Add minced garlic and cook 20 seconds.
7. Thicken: sprinkle 1 1/2 tsp flour over the mushrooms/onion; stir 30 seconds. Slowly pour in 1 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes until lightly thickened. Taste and season with salt/pepper. Stir in 1 Tbsp chopped parsley (optional).
8. Serve: slice steaks (or serve whole) and spoon mushroom gravy over top. Serve with sautéed green beans on the side. (Steak can be served plain for kids; gravy is optional.)