Name: Brazilian Inspired Garlic-Butter Ribeye with Potato Medallions and Citrus Salad
Yield: 2
Cuisine: 0
Ingredients: 370 g Ribeye Steak; 3 unit(s) Garlic, cloves; 2 g Chili Flakes; 3.5 g Parsley; 100 g Yellow Potato; 28 g Baby Spinach; ½ tbsp White Wine Vinegar; 1 unit(s) Orange; 28 g Cashews, chopped

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Brazilian Inspired Garlic-Butter Ribeye

with Potato Medallions and Citrus Salad

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Allergens:

Sulphites

•Cashews

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time

Cooking Time

DifficultyMedium

Ingredients

serving amount

370 g

Ribeye Steak

3 unit(s)

Garlic, cloves

2 g

Chili Flakes

3.5 g

Parsley

100 g

Yellow Potato

28 g

Baby Spinach

½ tbsp

White Wine Vinegar

1 unit(s)

Orange

28 g

Cashews, chopped

Nutrition Values

Calories480 kcal

Fat22 g

Saturated Fat7 g

Carbohydrate24 g

Sugar6 g

Dietary Fiber4 g

Protein46 g

Cholesterol95 mg

Sodium120 mg

Trans Fat0.4 g

Potassium1100 mg

Calcium75 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Heat a large non-stick pan over medium.
Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
Roughly chop parsley.
Open one side of the package of cashews. Using a rolling pin or heavy-bottomed pot, crush cashews in the package until broken into small crumbs (or finely chop if you prefer).
Heat a large non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Heat a large non-stick pan over medium-high.
While pan heats, pat steak(s) dry with paper towels. Season with salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.

Weanwhile, to the pan from step 3, add butter, minced garlic, and chiliflakes.
Saute for 1-2 minutes until fragrant. Remove from heat, season with salt and pepper. Stir in parsley.
Transfer steaks to an unlined baking sheet. Roast in the middle of the oven 6-8 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.

Zest orange. Cut a piece off top and bottom ends of orange. Place flat end on a cutting board, cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/2-inch rounds.
To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar, 1tbsp (2 tbsp) oil, and orange zest. Season with salt and pepper, stir to mix.
Add spinach and toasted cashews. Toss to combine.