Garlic and Herb-Dressed Ribeye Steak
with Tomato-and-Pear Salad- Wheat
- Barley
- Milk
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Wheat
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Ribeye steak • Pear • Baby tomato • Arugula and spinach mix • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Shallot • Red wine vinegar • Chives • Thyme • Garlic.
Ingredients
370 g
Ribeye Steak
1 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
113 g
Baby Tomatoes
1 unit(s)
Garlic, cloves
7 g
Chives
113 g
Arugula and Spinach Mix
1 unit(s)
Lemon
½ cup
Goat Cheese, crumbled
(Contains: Milk)
1 unit(s)
Shallot
1 unit(s)
Pear
7 g
Thyme
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
¾ tsp
Sugar*
2 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then thinly slice shallot.
- To a small pot, add shallots, vinegar, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl.
- Place in the fridge to cool.
- Meanwhile, cut ciabatta into 1-inch pieces, then arrange on a parchment-lined baking sheet.
- Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper, then toss to coat.
- Toast in the top of the oven for 5-8 min, tossing halfway through, until lightly golden.
- Meanwhile, halve tomatoes.
- Core, then cut pear into 1/4-inch slices.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Pat steaks dry with paper towels. Season with thyme, garlic, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear for 3-4 min per side, until golden.**
- When steaks are done, transfer to a cutting board.
- Cover loosely with foil and let rest, 5 min.
- While steaks rest, to a large bowl add 1 tbsp (2 tbsp) lemon juice, 1/8 tsp (1/4 tsp) lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes, pears, arugula and spinach mix and croutons. Toss to combine.
- Drain shallots and discard pickling liquid.
- Thinly slice steaks.
- Divide salad between plates.
- Top with pickled shallots and steak.
- Crumble goat cheese over top.
- Sprinkle with chives.
- Squeeze a lemon wedge over steak.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook striploin steak.
