Careme Recipes

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 lb (use 12–14 oz for 2; freeze the rest) $7.99 sale (reg $14.99)
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Sweet onion (Peruvian Gold) 1/2 onion, thick-sliced (optional; roast with sprouts) $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Olive oil (pantry) 2 1/2 Tbsp, divided
• Soy sauce (pantry) 2 Tbsp
• Worcestershire sauce (pantry, optional) 1 Tbsp
• Balsamic vinegar (pantry) 1 Tbsp
• Honey or brown sugar (pantry) 1 tsp
• Dijon mustard (pantry, optional) 1 tsp
• Black pepper (pantry) 1/2 tsp
• Smoked paprika (pantry, optional) 1/2 tsp
• Salt (pantry) to taste

Instructions

1. Make marinade: In a bowl or zip bag, mix soy sauce, Worcestershire (if using), balsamic, honey, Dijon (if using), minced garlic, pepper, and smoked paprika (if using). Add 1 Tbsp olive oil.
2. Marinate tri-tip: Add steak, coat well, and marinate 30 minutes to 8 hours (refrigerated). If refrigerated, let it sit out 20 minutes before cooking.
3. Roast veg: Heat oven to 425°F. Toss Brussels sprouts (and optional onion) with 1 1/2 Tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan and roast 18–25 minutes, shaking once, until deeply browned and tender.
4. Sear steak (stove): Remove steak from marinade and pat dry (this helps browning). Heat an oven-safe skillet over medium-high. Add remaining 1 Tbsp olive oil. Sear tri-tip 2–3 minutes per side until a good crust forms.
5. Finish in oven: Transfer skillet to oven and roast 6–10 minutes, until internal temp is ~130°F for medium-rare or ~140°F for medium (time depends on thickness).
6. Rest & slice: Rest 8 minutes. Slice thinly against the grain (tri-tip grain can change direction—look for it and rotate as needed).
7. Serve: Plate sliced tri-tip with roasted Brussels (and onions). Spoon any resting juices over the meat.

Ingredients

• Extra Large Shrimp Cooked 26/30 Tail On (fresh service case; sustainably sourced) 1 lb (use ~12 oz meat; tails off if possible) $8.99 sale (reg $14.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49
• Sweet onion (Peruvian Gold) 1/2 onion, diced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, diced (or use pantry canned tomatoes if you have) $3.99
• Olive oil (pantry) 1 1/2 Tbsp
• Tomato paste (pantry, optional) 1 Tbsp (helps make it richer)
• Heavy cream or half-and-half (pantry) 1/3 cup
• Parmesan (pantry, optional) 1/4 cup, grated
• Pasta (penne or fettuccine) (pantry) 6 oz dry
• Dried Italian herbs (pantry) 1 tsp
• Red pepper flakes (pantry, optional) pinch
• Salt & black pepper (pantry) to taste

Instructions

1. Boil pasta: Cook 6 oz pasta in well-salted water until al dente. Reserve 1 cup pasta water; drain.
2. Make sauce base: In a skillet over medium-high, heat olive oil. Sauté mushrooms 4–5 minutes until browned. Add onion; cook 2 minutes. Add garlic 30 seconds.
3. Tomato + simmer: Stir in diced tomatoes, tomato paste (if using), Italian herbs, and red pepper flakes. Simmer 4–6 minutes until saucy. Add a splash of pasta water if it tightens too much.
4. Cream it: Reduce heat to low. Stir in cream; warm gently 1–2 minutes (don’t boil hard). Add parmesan if using.
5. Add shrimp: Since shrimp are already cooked, add them at the end just to heat through 1–2 minutes. Taste and adjust salt/pepper.
6. Toss: Add pasta and enough reserved pasta water to get a glossy sauce that clings.
7. Serve hot (extra parmesan optional).