Careme

Ingredients

• Tri-tip roast

  2.69 lb, excess exterior fat trimmed $10.99
• Long-grain brown rice

  1/2 cup dry $0.99
• Broccoli crown

  1 lb $2.49
• Garlic

  2 cloves $0.79
• Organic lemon

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Morton kosher salt flakes

  4 1/2 teaspoons
• Black pepper

  3/4 teaspoon
• Dried thyme

  1 teaspoon
• Dijon mustard

  1 teaspoon

Instructions

1. Preheat a covered grill for two-zone cooking: one side medium-high and the other side without direct heat, maintaining about 425°F with the lid closed. Have a grill basket ready for the broccoli.

2. Immediately start the rice. Rinse 1/2 cup dry brown rice, then combine with 1 cup water and 1/4 teaspoon Morton kosher salt flakes in a small saucepan. Bring to a boil, cover, and simmer gently for 40 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes.

3. While the grill heats, pat the roast dry and mince 2 garlic cloves. Rub the roast all over with the following:

   • 2.69 lb tri-tip roast
   • 1 teaspoon olive oil
   • 3 1/4 teaspoons Morton kosher salt flakes
   • 1/2 teaspoon black pepper
   • 1 teaspoon dried thyme
   • The 2 minced garlic cloves

   Let the seasoned roast stand while you prepare the broccoli.

4. Cut 1 lb broccoli crown into large florets, peeling and slicing the tender stalk into 1/2-inch pieces. Toss with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt flakes.

5. Sear the seasoned roast over direct heat for 8 minutes total, turning halfway through. Move it to the indirect side, close the lid, and cook for approximately 20–28 minutes more, checking early with a thermometer. Pull at 130°F in the thickest part, then rest on a cutting board for 10 minutes.

6. During the roast's final 10–12 minutes on the grill, cook the prepared broccoli in the grill basket over direct medium heat. Turn occasionally until charred at the edges and crisp-tender; move it to indirect heat if it browns too quickly.

7. While the beef rests, zest and juice 1 lemon to obtain 1 teaspoon zest and 2 tablespoons juice. Whisk together the dressing:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 2 teaspoons olive oil
   • 1 teaspoon Dijon mustard
   • 1/4 teaspoon black pepper

8. Fluff the rice. Locate the roast's changing grain direction, divide it where the grain changes, and thinly slice across the grain. Divide the rice and grilled broccoli between two bowls, add about 4 ounces cooked beef to each, and spoon the lemon dressing over the bowls. Refrigerate the extra beef in a shallow container within 2 hours for another meal.

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.

Ingredients

• Tri-tip roast

  2.69 lb $10.99
• Red cabbage

  8 oz $1.29
• Honeycrisp apple

  1 small apple, about 6 oz $2.49
• Orange

  1 large, for 1 teaspoon zest and 1/4 cup juice $2.79
• Lime

  1, for 2 tablespoons juice $1.29
• Garlic

  4 cloves $0.79
• Olive oil

  3 tablespoons
• Dried oregano

  2 teaspoons
• Ground cumin

  1 teaspoon
• Ground black pepper

  1/2 teaspoon
• Morton kosher salt flakes

  4 teaspoons, divided
• Sandwich rolls

  2

Instructions

1. Set up a covered grill for two-zone cooking: one side at medium-high direct heat and one side without direct heat. Preheat for 10 minutes while preparing the roast and mojo.

2. Pat the 2.69 lb tri-tip roast dry and trim any thick exterior fat, leaving a thin layer. Season all over with 3 1/4 teaspoons Morton kosher salt flakes. Let stand while you make the mojo; no lengthy marinade is needed.

3. Finely grate 1 teaspoon zest and squeeze 1/4 cup juice from 1 large orange. Squeeze 2 tablespoons juice from 1 lime and finely mince 4 garlic cloves. Whisk together the mojo:

   • 1 teaspoon orange zest and 1/4 cup orange juice
   • 2 tablespoons lime juice
   • 4 garlic cloves, finely minced
   • 2 tablespoons olive oil
   • 2 teaspoons dried oregano
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground black pepper

   Keep the mojo separate from the raw beef.

4. Sear the roast over direct heat with the lid closed, turning to brown its broad sides and edges, about 8 minutes total. Move to indirect heat, positioning the thicker end toward the hot zone. Cover and grill for approximately 15–25 minutes more, until the thickest part reaches 130°F. Begin checking early because the tapered end cooks faster.

5. While the roast cooks over indirect heat, remove the core from 8 oz red cabbage and slice it very thinly. Core 1 small Honeycrisp apple, about 6 oz, and cut into matchsticks. Toss the cabbage and apple with 2 tablespoons prepared mojo, 1 tablespoon olive oil, and 3/4 teaspoon Morton kosher salt flakes. Massage briefly to soften the cabbage, then let the slaw stand until serving.

6. Transfer the roast to a cutting board and rest for 10 minutes. During the final minute of resting, split 2 sandwich rolls and toast their cut sides over the grill for 30–60 seconds.

7. Locate the point where the roast's grain changes direction and cut the roast into two sections there. Thinly slice enough beef for the sandwiches across the grain, allowing about 4 oz cooked beef per person. Leave the extra roast unsliced for juicier leftovers.

8. Pile the sliced beef into the toasted rolls, spoon 2 tablespoons prepared mojo over the beef in total, and top with some slaw. Plate with the rest of the slaw alongside. Refrigerate the extra roast and unused mojo separately within 2 hours.

Want more detail? See the temperature guide.