Grilled Ribeye with tomato & grilled stone fruit salad
topped with feta and toasted almonds
Truffle Salted Grilled Ribeye with a fresh tomato, cucumber and grilled peach salad topped crumbled feta and toasted almonds. Enjoy the irresistible combo of smoky, sweet and savory flavors.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Ribeye Steak
2 g
Truffle Sea Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 unit(s)
Tomato
1 unit(s)
Stone Fruit
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Mini Cucumber
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
56 g
Arugula and Spinach Mix
Not included in your delivery
2 tsp
Sugar*
1 tsp
Salt*
1 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the grill to 450°F. Lightly oil the grill.
- Wash and dry all produce.
- Halve, then pit peaches. (NOTE: If peaches are too firm, slice into quarters instead.)
- In a small bowl toss peaches with 2 tsp (4 tsp) sugar and 1 tsp (2 tsp) oil.
- Pat steak dry with paper towels. Season with 1/2 tbsp (1 tbsp) oil, salt and pepper.
- Add steak to grill. Cook steaks for 4-6 min per side, flipping once, 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.
- Add peach halves to the grill, cut side-down. Grill, without flipping, until peaches are charred on the cut-side, 2-3 min. (NOTE: For quartered peaches, lay slices perpendicular to the grill so they don't fall through).Transfer peaches to a plate.
- Halve cucumber lengthwise. Cut into 1/4-inch half moons.
- Halve tomatoes lengthwise. Cut into 1/4-inch half moons.
- Minced or grate garlic.
- In a large bowl, whisk red wine vinegar, mustard, garlic and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
- Heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Toss tomatoes, basil and cucumber with dressing. Add spinach and arugula and toss to combine.
- Cut grilled peaches into quaters.
- Thinly slice steak
- Divide salad between plates and top with grilled peach, feta and almonds
- Divide steak between plates and season with truffle salt.
