Careme Recipes

Ingredients

• Certified Angus Beef Boneless New York Strip Value Pack (About 2 per Pack) 2 steaks, 8 oz each (about 1 lb total) $17.59 sale (per lb)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $3.99
• Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 12 oz, cut into 1-inch chunks $3.50 sale
• Fresh Organic Lemon - Each 1 (zest + 2 tbsp juice) $1.69
• Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
• Jumbo Yellow Onions 1/2 medium, thinly sliced $1.29 sale (per lb)
• Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 1/2 cup $2.49
• Olive oil 2 tbsp
• Butter 2 tbsp (optional but recommended)
• Salt to taste
• Black pepper to taste

Instructions

1. Heat oven to 425°F. Toss halved Brussels sprouts and potato chunks with 2 tbsp olive oil, salt, and pepper. Roast 25–35 minutes, flipping once, until browned and tender.
2. Pat steaks dry; season generously with salt and pepper. Let sit at room temp 15 minutes while veggies roast.
3. Heat a heavy skillet on medium-high until very hot. Sear steaks 3–4 minutes per side (for medium-rare, depending on thickness). Transfer to a plate to rest 5–10 minutes.
4. Lower heat to medium. Add sliced onion; cook 2–3 minutes. Add garlic; cook 30 seconds.
5. Add 1/2 cup beef broth; scrape up browned bits. Simmer 2 minutes. Stir in lemon zest + 2 tbsp lemon juice. Off heat, swirl in butter if using. Taste and adjust salt/pepper.
6. Serve steaks with roasted Brussels + potatoes; spoon pan sauce over steak.

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 1 lb total (1 large steak or 2 small) for 2 servings $14.99 (per lb)
• Red Cabbage 3 cups thinly sliced $1.99 (per lb)
• Fresh Large Organic Navel Oranges - Each 1 (2 tbsp juice + segments) $2.99
• Organic Meyer Lemons 1 (1 tbsp juice, optional but great) $6.29
• Green Onions 2, sliced $1.50
• Coarse black pepper 1 1/2 tsp
• Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 1/3 cup $2.49
• Butter 1–2 tbsp
• Olive oil 1 tbsp
• Dijon mustard 1 tsp
• Salt to taste

Instructions

1. Make the salad: toss cabbage, green onions, orange segments, 2 tbsp orange juice, 1 tbsp olive oil, salt, and pepper. Add 1 tbsp Meyer lemon juice if using. Set aside.
2. Pat sirloin dry; salt well. Press 1 1/2 tsp coarse black pepper onto the surface (both sides).
3. Heat skillet over medium-high. Add a small film of oil if needed. Sear steak 4–5 minutes per side (depending on thickness) to desired doneness. Rest 5–10 minutes.
4. Pan sauce: lower heat to medium. Add beef broth and scrape browned bits. Whisk in Dijon; simmer 1–2 minutes. Off heat, swirl in butter.
5. Slice steak against the grain. Serve with orange-cabbage salad and spoon sauce over the steak.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1–1.25 lb tri-tip steak (about 8–10 oz per person) $11.99 sale (per lb)
• Crimini Mushrooms (1 lb) 8 oz, sliced $4.99
• Jumbo Yellow Onions 1/2 medium, sliced $1.29 sale (per lb)
• Kroger® Green Leaf Lettuce 1/2 bag or 1 small head (about 4 cups) $3.99
• Fresh Organic Lemon - Each 1 (1–2 tbsp juice) $1.69
• Olive oil 2 tbsp, divided
• Salt to taste
• Black pepper to taste
• Garlic (optional) 1 clove, minced $1.50

Instructions

1. Preheat grill to medium-high (about 450°F). Pat tri-tip dry and season generously with salt and pepper. Rub with 1 tbsp olive oil.
2. Grill tri-tip 5–7 minutes per side (then move to indirect heat if thick) until desired doneness (130–135°F for medium-rare). Rest 10 minutes.
3. While steak rests, cook mushrooms + onions on the stove in a skillet with 1 tbsp olive oil, a pinch of salt, and pepper. Sauté 8–10 minutes until browned; add garlic for the last 30 seconds if using.
4. Toss lettuce with lemon juice, a drizzle of olive oil, salt and pepper (simple vinaigrette).
5. Slice tri-tip against the grain. Serve with warm mushrooms/onions and the lemony lettuce salad.