Argentinian Ribeye Steak
with Sweet Potato Wedges and Cilantro Sauce- Milk
- Mustard
- Egg
- Sulphites
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
Ingredients: Ribeye steak • Sweet potato • Beefsteak tomato • Arugula and spinach mix • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Cilantro • Spanish spice blend (spices, dehydrated onion, dehydrated garlic, salt, tomato powder, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
370 g
Ribeye Steak
2 unit(s)
Sweet Potato
1 unit(s)
Tomato
56 g
Arugula and Spinach Mix
7 g
Cilantro
1 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
()
28 g
Seed Blend
()
2 tbsp
Mayonnaise
( )
1 tbsp
White Wine Vinegar
( )
6 g
Spanish Spice Blend
()
¾ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
- Before starting, preheat the oven to °450F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch-thick wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt, pepper and half the Spanish Spice Blend, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, switching baking sheet positions halfway through.)
- Meanwhile, pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to a parchment-lined baking sheet.
- In a small bowl, combine Spanish Spice Blend and 1/2 tbsp (1 tbsp) oil. Using a scilicone brush, brush spice paste over steaks.
- Roast steaks in the top of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate.
- Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Finely chop cilantro.
- Peel, then mince or grate garlic.
- In a large bowl, whisk together 1 tsp (2 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add in arugula-spinach mix and tomatoes, then toss to coat.
- In a medium bowl, combine mayo, garlic, cilantro, remaining vinegar and 1/2 tsp (1 tsp) sugar. Season with salt. (NOTE: This is your cilantro sauce!)
- Thinly slice steaks.
- Divide steak, sweet potato wedges and salad between plates.
- Sprinkle feta and seed blend over the salad.
- Serve cilantro sauce alongside for dipping.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak.
