Brazilian Inspired Garlic-Butter Ribeye
with Potato Medallions and Citrus Salad
Allergens:
Sulphites
•Cashews
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time
Cooking Time
DifficultyMedium
Ingredients
serving amount
370 g
Ribeye Steak
3 unit(s)
Garlic, cloves
2 g
Chili Flakes
(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
3.5 g
Parsley
100 g
Yellow Potato
28 g
Baby Spinach
½ tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Mustard, Soy, Milk, Sesame, Wheat, Egg, Fish)
1 unit(s)
Orange
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Sulphites, Mustard, Soy, Milk, Sesame, Wheat, Peanuts, Egg)
Nutrition Values
Calories500 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate30 g
Sugar6 g
Dietary Fiber4 g
Protein47 g
Cholesterol95 mg
Sodium125 mg
Trans Fat0.4 g
Potassium1200 mg
Calcium100 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
1
- 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.
2
- 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.)
3
- 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.
4
- 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.
5
- 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.
6
- Thinly slice steak.
- Divide steak, potato medallions, and salad between plates.
- Spoon garlic-butter sauce over steak and potatoes.
