Grilled Ribeye
with baked potato and roasted veggiesCalories
:
1000 kcalProtéines
:
51g protéinesDurée de préparation
:
50 minutesDifficulty
:
FacileAllergènes:
- Lait
- Sulfites
- Sulfites
- Noix
- Poisson
- Lait
- Peut contenir des traces d’allergènes
- Moutarde
- Arachides
- Sésame
- Soya
- Blé
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
2 pièce(s)
Pomme de terre Russet
125 g
Poivrons rôtis
(Peut contenir : Sulfites, Noix, Poisson, Lait)
7 g
Persil
7 g
Coriandre
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
2 pièce(s)
Gousses d'ail
1 pièce(s)
Courgette
1 pièce(s)
Citron
1 pièce(s)
Tomate
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Blé)
1 pièce(s)
Échalote
Pas inclus dans votre livraison
6 cs
Huile*
⅓ cc
Sel*
0.13 cc
Poivre*
Ustensiles
•Pinceau à pâtisserie en silicone
•Cuillères à mesurer
•Plaque de cuisson
•Grande poêle antiadhésive
•Passoire
•Petit bol
Instructions
1
- Before starting, preheat the oven to 475°F.
Wash and dry all produce. - Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp (1 tbsp) oil then season all over with salt and pepper.
- Microwave on high, carefully flipping halfway through, until fork-tender, 6-8 min.
- Transfer potatoes directly to the top rack of the oven. Bake until flesh is tender and skin is crisp, 15-20 min. (NOTE: If you don't have a microwave, bake potatoes directly on the top rack of the oven, flipping halfway through, until flesh is tender and skin is crisp, 1 hr-1 hr 20 min.)
2
- Meanwhile, halve zucchini lengthwise, then cut into 1-inch half moons. Add zucchini, 1/2 tbsp (1 tbsp) oil to one side of unlined baking sheet. Season with half the Zesty Garlic Blend, salt and pepper, then toss to combine.
- Cut tomato in half cross-wise. Add tomatoes to other side of unlined baking sheet, drizzle with 1/2 tbsp oil (1 tbsp). Season with salt and pepper.
- Roast in the middle of the oven for 15-17 min, until tender-crisp
3
- Meanwhile, pat steak(s) dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry for 5-7 min per side 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.
4
- Peel, then mince or grate garlic.
- Peel, then cut the shallot into 1/4-inch pieces.
- Finely chop cilantro.
- Finely chop parsley.
- Zest, then juice the lemon.
- Strain and roughly chop peppers.
5
- To a small bowl, add parsley, cilantro, lemon zest, lemon juice, shallots, half the garlic, 1/4 tsp (1/2 tsp) sugar and 3 tbsp (6 tbsp) oil. Season with salt and pepper, then stir to combine.
6
- Thinly slice steak.
- Halve Potatoes lengthwise.
- Divide potatoes between plates.
- Fluff the cut sides of potatoes with a fork, then top with sour cream. Season with pepper.
- Divide veggies between plates.
- Divide steak between plates.
- Spoon chimichurri over steak.
