Careme Recipes

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)
• Green Asparagus (sale) 12 oz asparagus, woody ends trimmed $1.99/lb sale (regular $3.99)
• Yukon Gold Potatoes 12 oz (about 2 medium), scrubbed $1.29/lb
• Horseradish root About 1 oz (or substitute prepared horseradish, 1–2 Tbsp) $6.99/lb
• Garlic 2 cloves, minced $0.69 each
• Parsley 2 Tbsp, chopped $1.29
• Olive oil 2 Tbsp
• Butter 1 1/2 Tbsp (divided)
• Sour cream or Greek yogurt 2 Tbsp
• Dijon mustard 1 tsp
• Lemon (optional but great) 1/2 lemon, juiced $0.99–$1.29 each (if you have it)
• Kosher salt & black pepper To taste

Instructions

1. Prep the potatoes: cut 12 oz Yukon gold potatoes into 1 1/2-inch chunks; add to a pot, cover with cold salted water by 1 inch, and bring to a boil on the stove.
2. Heat the oven to 450°F. Line a sheet pan.
3. Prep the asparagus: trim 12 oz asparagus; toss on the sheet pan with 1 Tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Set aside.
4. Cook the potatoes: boil the potato chunks 12–15 minutes until a knife slides in easily; drain well and return to the hot pot to steam-dry 1 minute.
5. Smash the potatoes: add 1/2 Tbsp butter and 1 Tbsp olive oil to the pot; smash potatoes roughly with a fork or masher. Season with 1/2 tsp kosher salt and black pepper. Cover to keep warm.
6. Roast the asparagus: put the sheet pan in the oven and roast 10–12 minutes until tender-crisp and lightly browned at tips.
7. Prep the steaks: pat dry 1 lb petite sirloin (2 steaks). Season all over with 1 tsp kosher salt total and plenty of black pepper. Let sit at room temp 10 minutes while asparagus roasts.
8. Sear on the stove: heat a large skillet (cast iron preferred) over medium-high until very hot. Add 1 Tbsp olive oil. Sear steaks 3–4 minutes per side for medium-rare (125–130°F) or 4–5 minutes per side for medium (135–140°F), depending on thickness.
9. Rest the steaks: transfer to a plate and rest 5–8 minutes.
10. Make the horseradish pan sauce (same skillet): lower heat to medium. Add 1 Tbsp butter and 2 minced garlic cloves; stir 20 seconds. Grate about 1 oz horseradish root directly in (or add 1–2 Tbsp prepared horseradish). Stir 10 seconds.
11. Finish sauce: whisk in 2 Tbsp sour cream (or Greek yogurt), 1 tsp Dijon, and 1–2 tsp lemon juice (optional). Add 2–3 Tbsp water to loosen to a spoonable sauce. Taste and season with salt/pepper. Stir in 2 Tbsp chopped parsley.
12. Serve: plate smashed potatoes and roasted asparagus; slice steak if you like and spoon horseradish sauce over top.

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (sale) 1 lb flank steak $8.99/lb sale (regular $13.99)
• Private Selection™ Medium Hatch Chile Peppers 2–3 peppers (about 4 oz), sliced $1.49/lb
• Pasilla Peppers 1 pepper (about 2–3 oz), thinly sliced $3.49/lb
• Simple Truth Organic® Mixed Bell Peppers (2 ct) 2 bell peppers, sliced into strips $3.99
• Yukon Gold Potatoes 12–14 oz, diced 1/2-inch $1.29/lb
• Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 medium onion, thinly sliced $2.99
• Garlic 2 cloves, minced $0.69 each
• Fresh Roma Tomato 1 medium tomato, diced (about 4 oz) $0.99/lb
• Fresh Organic Lime (optional) 1 lime, cut in wedges $1.29 each
• Olive oil 2 1/2 Tbsp (divided)
• Ground cumin 1 tsp
• Smoked paprika (or regular paprika) 1 tsp
• Kosher salt & black pepper To taste

Instructions

1. Prep: dice 12–14 oz Yukon gold potatoes into 1/2-inch cubes. Slice 2 bell peppers into strips. Thinly slice 1/2 onion. Mince 2 garlic cloves. Slice 2–3 hatch chiles and 1 pasilla pepper (remove seeds for less heat). Dice 1 medium Roma tomato.
2. Cook potatoes (stove): heat a large skillet over medium-high. Add 1 1/2 Tbsp olive oil. Add diced potatoes and season with 1/2 tsp kosher salt and black pepper. Cook 12–15 minutes, stirring every few minutes, until browned and tender. If needed, add 2 Tbsp water and cover 2 minutes to finish softening. Transfer potatoes to a plate and keep warm.
3. Sear steak (stove): pat dry 1 lb flank steak. Season with 1 tsp kosher salt total, black pepper, 1 tsp cumin, and 1 tsp smoked paprika. In the same skillet over high heat, add 1 Tbsp olive oil. Sear flank steak 3–4 minutes per side for medium-rare (125–130°F) or 4–5 minutes per side for medium (135–140°F). Transfer to a cutting board to rest 8–10 minutes.
4. Cook peppers & onion (stove): lower heat to medium-high. Add sliced bell peppers and sliced onion to the skillet with a pinch of salt; cook 5–7 minutes until blistered and tender-crisp. Add minced garlic and cook 20 seconds. Transfer peppers/onion to a bowl.
5. Quick chile-tomato pan salsa (stove): in the same skillet, add hatch chiles and pasilla slices with a drizzle (up to 1 tsp) olive oil if dry. Cook 2 minutes until softened. Stir in diced Roma tomato and a pinch of salt; cook 1–2 minutes until juicy. Squeeze in lime (optional) to taste.
6. Slice steak: slice rested flank steak thinly against the grain. (For kids, set aside some plain slices before saucing.)
7. Serve: plate skillet potatoes, blistered peppers/onion, and sliced steak. Spoon smoky chile-tomato pan salsa over adult portions.

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.)