Careme Recipes

Ingredients

• Choice Tri-Tip Beef Steaks (on sale) 0.75 lb (about 12 oz) $7.99/lb (sale)
• Frieda's Delicata Squash 1 medium (about 1 lb) $1.29/lb
• Fresh Green Beans (Bag) 8 oz (about 1/2 lb) $2.19/lb
• Organic Italian Parsley 1/2 bunch (about 1/2 cup finely chopped) $1.99 each
• Organic Cilantro 1/3 bunch (about 1/3 cup finely chopped) $1.39 each
• Organic Garlic 3 cloves, minced (2 for chimichurri, 1 for beans) $6.99/lb
• Red wine vinegar (pantry) 2 tablespoons
• Olive oil (pantry) 3–4 tablespoons, divided
• Crushed red pepper flakes (pantry) 1/4–1/2 teaspoon
• Kosher salt & black pepper (pantry) To taste

Instructions

1. Heat oven to 425°F. Place a rimmed sheet pan inside to preheat.
2. Prep squash: Scrub; no need to peel. Halve lengthwise, scoop seeds, slice into 1/2-inch half-moons. Toss with 1 tablespoon olive oil, salt, and pepper.
3. Roast squash: Carefully pull out hot pan, add squash in a single layer. Roast 10 minutes.
4. Add green beans: Toss beans with 1 teaspoon olive oil, minced 1 clove garlic, salt, and pepper. Add to the other side of the pan. Roast 12–15 minutes more, until squash is caramelized and beans are tender-crisp.
5. Make chimichurri: Mix parsley, cilantro, 2 minced garlic cloves, red pepper flakes, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1/4 teaspoon salt, and several grinds pepper. Adjust vinegar/salt to taste.
6. Cook steak: Pat tri-tip dry; season generously with salt and pepper. Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high until shimmering. Sear 3–4 minutes per side to brown. Transfer skillet to oven (or reduce heat and cover on stove) and cook to 130°F for medium-rare, about 5–8 minutes depending on thickness.
7. Rest and slice: Transfer steak to a board; rest 5–7 minutes. Slice thinly against the grain.
8. Serve: Spoon chimichurri over steak. Plate with roasted delicata and garlicky green beans.