Brazilian Inspired Garlic-Butter Ribeye
with Potato Medallions and Citrus SaladCalories
:
500 kcalProtéines
:
47g protéinesDifficulty
:
MoyenAllergènes:
- Sulfites
- Noix de cajou
- Sulfites
- Noix
- Moutarde
- Soya
- Lait
- Sésame
- Triticale
- Blé
- Arachides
- Peut contenir des traces d’allergènes
- Oeuf
- Poisson
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
370 g
Steak de faux-filet
3 pièce(s)
Gousses d'ail
2 g
Flocons de piment
(Peut contenir : Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
3.5 g
Persil
100 g
Pomme de terre à chair jaune
28 g
Jeunes épinards
½ cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Moutarde, Soya, Lait, Sésame, Blé, Oeuf, Poisson)
1 pièce(s)
Orange
28 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Sulfites, Moutarde, Soya, Lait, Sésame, Blé, Arachides, Oeuf)
Instructions
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.
