Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (1 steak) $11.99 (sale)
• Parsley 1/2 bunch (about 1/3 cup finely chopped) $1.69 (reg)
• Garlic 2 cloves, minced $1.50 (reg)
• Pompeii® Lemon Juice 2 tbsp $2.99 (reg)
• Olive oil 3 tbsp (2 tbsp for sauce, 1 tbsp for veg/potatoes)
• Red pepper flakes 1/4 tsp (optional)
• Broccoli crown 1 large crown (~12 oz), cut into florets
• Yukon Gold potatoes 10–12 oz, sliced into 1/2-inch rounds
• Salt 1 tsp, divided
• Black pepper 1/2 tsp, divided

Instructions

1. Make the herb sauce: In a bowl, mix chopped parsley, minced garlic, 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes (if using). Set aside.
2. Prep steak: Pat steak dry. Season with 1/2 tsp salt and 1/4 tsp pepper. Let sit while grill heats.
3. Grill steak: Heat grill to medium-high. Grill 3–5 minutes per side (depending on thickness) for medium-rare to medium. Rest 5–10 minutes, then slice against the grain.
4. Cook potatoes (stove): Simmer potato rounds in salted water 8–10 minutes until just tender; drain. Toss in a pan with 1 tsp olive oil, a pinch of salt/pepper, and cook 2–3 minutes to dry and lightly crisp.
5. Char broccoli (grill): Toss florets with a pinch of salt/pepper and a drizzle of oil if needed. Grill in a basket or on foil 6–8 minutes, turning, until charred-tender.
6. Serve: Plate potatoes and broccoli. Top steak with parsley–lemon sauce (chimichurri-style).

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (1 steak) $11.99 (sale)
• Fresh Brussels sprouts 12 oz, halved
• Carrots 8–10 oz, sliced on a bias
• Shallots 1 small (about 2 tbsp minced)
• Fresh mandarin clementines (Cuties) 2 (about 1/3 cup juice + some zest)
• Chicken broth 1/2 cup $1.99 (sale, Simple Truth Organic 32 oz)
• Butter 1 tbsp
• Olive oil 2 tbsp, divided
• Salt 1 tsp, divided
• Black pepper 1/2 tsp, divided

Instructions

1. Oven (veg): Heat oven to 425°F. Toss Brussels sprouts and carrots with 1 1/2 tbsp olive oil, 1/2 tsp salt, and pepper. Roast 18–25 minutes, tossing once, until browned and tender.
2. Sear steak (stove): Heat an oven-safe skillet over medium-high. Pat steak dry and season with 1/2 tsp salt + 1/4 tsp pepper. Add 1/2 tbsp oil and sear 3 minutes per side.
3. Finish steak (oven): Move skillet to oven and cook 4–7 minutes to desired doneness (125–130°F for medium-rare; 135°F for medium). Rest steak on a plate 5–10 minutes.
4. Pan sauce: Return skillet to medium heat. Add minced shallot and cook 30–60 seconds. Add 1/2 cup broth and 1/3 cup clementine juice; scrape browned bits. Simmer 2–3 minutes to reduce slightly. Off heat, whisk in 1 tbsp butter and a little clementine zest. Season to taste.
5. Serve: Slice steak and spoon orange–shallot sauce over. Plate with roasted Brussels sprouts and carrots.

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (1 steak) $11.99 (sale)
• Kroger Beef Gravy (12 oz jar) 1/2 cup $1.50 (sale)
• Black pepper 1–1 1/2 tsp, coarsely ground (to taste)
• Simple Truth Organic® Baby Spring Mix 5 oz (about 4 packed cups) $3.00 (sale)
• Cucumber 1/2, sliced
• Fuji apple 1/2, thinly sliced
• Pompeii® Lemon Juice 1 1/2 tbsp
• Olive oil 2 tbsp
• Salt 3/4 tsp, divided

Instructions

1. Make salad: Toss spring mix with sliced cucumber and apple. Dress with 2 tbsp olive oil, 1 1/2 tbsp lemon juice, and a pinch of salt. Set aside.
2. Season steak: Pat steak dry. Season with 1/2 tsp salt and lots of coarse black pepper (1–1 1/2 tsp, to taste).
3. Sear (stove): Heat a skillet over medium-high until very hot. Add a small drizzle of oil. Sear steak 3–4 minutes per side (adjust for thickness) to medium-rare/medium. Rest 5–10 minutes.
4. Warm gravy: In the same skillet over low heat, warm 1/2 cup beef gravy, scraping up any browned bits. Add a splash of water if it gets too thick. Taste and add more pepper if desired.
5. Serve: Slice steak against the grain, spoon warm peppery gravy over, and serve with the crisp salad.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack 12 oz chicken breast, sliced into 2 thin cutlets $5.49 (sale)
• Spice World™ Fresh Peeled Ginger Bag 1 tbsp finely grated ginger $3.99 (reg)
• Organic limes 1 lime (zest + 2 tbsp juice) $1.29 each (reg)
• Garlic 2 cloves, grated or minced $1.50 (reg)
• Organic baby bok choy 12 oz (about 3–4 small), halved lengthwise $3.99/lb (reg)
• Cucumber 1, thinly sliced $0.99 (reg)
• Fuji apples (2 lb bag) 1 apple, thinly sliced $4.99 (reg)
• Olive oil 2 tbsp, divided
• Soy sauce 2 tbsp
• Honey or brown sugar 1 tbsp (optional but great for glaze)

Instructions

1. Prep the chicken: slice 12 oz chicken breast into 2 thin cutlets (or pound gently to even thickness). Pat dry.
2. Make the ginger–lime glaze: in a bowl, whisk 2 tbsp soy sauce, 1 tbsp grated ginger, 2 grated/minced garlic cloves, zest of 1 lime, and 2 tbsp lime juice. Whisk in 1 tbsp honey/brown sugar if using. Reserve 2 tbsp glaze for finishing (keep it separate from raw chicken contact).
3. Marinate: pour remaining glaze over the chicken cutlets and let sit 10–15 minutes while you prep sides.
4. Prep bok choy: halve 12 oz baby bok choy lengthwise. Toss with 1 tbsp olive oil and a pinch of salt.
5. Prep the crunchy salad: thinly slice 1 cucumber and 1 Fuji apple. Toss with 1 tbsp olive oil and an extra squeeze of lime (about 1 tbsp) if you like; add a pinch of salt. (Optional at-home add-ins: sesame seeds, chili flakes.)
6. Grill: preheat grill to medium-high. Oil grates. Grill chicken 3–4 minutes per side, brushing with marinade during the first side only, until cooked through (165°F).
7. Grill bok choy: grill cut-side down 2–3 minutes to get deep char marks, then flip and grill 1–2 minutes more until tender-crisp.
8. Finish and serve: brush cooked chicken with the RESERVED 2 tbsp clean glaze. Plate with grilled bok choy and the apple-cucumber salad.