Grilled Ribeye Steak and Veggies
with Roasted Rosemary-Lemon Potatoes and Creamy Horseradish- Mustard
- Egg
- Milk
- Milk
- Sulphites
- Soy
- Fish
- Sesame
- Gluten
- Egg
- Wheat
- Crustaceans
- May contain traces of allergens
- Tree nuts
- Peanuts
Ingredients: Russet potato • Ribeye steak • Zucchini • Portobello mushroom • Lemon • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • 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) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Rosemary.
Ingredients
370 g
Ribeye Steak
2 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
12 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Russet Potato
1 unit(s)
Rosemary, sprig
1 unit(s)
Zucchini
2 unit(s)
Portobello Mushroom
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Lemon
Not included in your delivery
1 tbsp
Butter*
0.13 tsp
Salt*
2 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- Strip a few rosemary leaves from stems, then finely chop 1 tsp (2 tsp).
- Remove any brown spots from potatoes. Peel, then cut into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes, 1 tsp rosemary and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tsp rosemary and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden-brown. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut zucchini in half.
- Remove and discard stems from mushrooms.
- To a medium bowl, add mushroom caps, zucchini and 1 tbsp (2 tbsp) oil. Season with salt and half the Montreal Spice Blend, then toss to combine. Set aside.
- Zest half the lemon, then cut into wedges (use whole lemon for 4 servings).
- Pat steak dry with paper towels.
- Season with salt and remaining Montreal Spice Blend.
- Gather steak, veggies, a clean plate and tools on a platter, then head out to grill!
- Add steak to one side of the grill. Close lid and grill, 6-8 min per side, flipping steaks once, until cooked to desired doneness.**
- Transfer steak to the clean plate, then cover to keep warm. Let rest for 3-5 min.
- Meanwhile, add veggies to the other side of the grill. Close lid and grill, flipping once, for 8-10 min, until tender-crisp.
- Transfer veggies back to the medium bowl.
- To a large microwavable bowl, add 1 tbsp (2 tbsp) butter. Microwave for 30 sec, until melted.
- Whisk in lemon zest.
- Once potatoes are tender, add potatoes and feta to the bowl with lemon butter, then toss to combine.
- Cut zucchini and mushrooms into 1/2-inch pieces.
- Thinly slice steak.
- Divide potatoes, veggies and steak between plates.
- Squeeze a lemon wedge over veggies.
- Serve creamy horseradish sauce on the side for dipping.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the striploin steak.
