Garlic Butter Brazilian Ribeye Steak
with Potato Medallions, Walnuts, Orange-Spinach Salad and Feta- Sulphites
- Walnuts
- Milk
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Wheat
- Peanuts
- Tree nuts
Ingredients: Russet potato • Ribeye steak • Orange • Arugula and spinach mix • Walnuts • 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) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Garlic • Parsley • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
370 g
Ribeye Steak
3 unit(s)
Garlic, cloves
7 g
Parsley
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Orange
28 g
Walnuts, chopped
(Contains: Walnuts)
56 g
Arugula and Spinach Mix
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
2 unit(s)
Russet Potato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
3 tbsp
Butter*
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Remove any brown spots from potatoes, then cut into 1/2-inch rounds.
- 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 half the Zesty Garlic Blend, 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 medium non-stick pan over medium.
- When hot, add walnuts 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.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steak dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until browned.
- Transfer steak to an unlined baking sheet. Roast in the bottom of the oven for 6-8 min or until cooked to desired doneness.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, reheat the pan from step 2 over medium.
- When the pan is hot, add 3 tbsp (6 tbsp) butter and garlic. Cook for 2-3 min, stirring often, until golden and fragrant.
- Remove from heat. Stir in parsley. Season with salt and pepper.
- Zest half the 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, cut orange in half lengthwise, then into 1/2-inch moons.
- To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil and orange zest. Season with salt and pepper, then stir to combine.
- Add arugula and spinach mix, orange segments and toasted walnuts. Toss to combine.
- Thinly slice steak. Add any resting juices to garlic butter.
- Divide steak, potato medallions and salad between plates.
- Spoon garlic butter over steak and potatoes.
- Sprinkle feta over salad.
