Mustard and Parmesan Crusted Ribeye Steak
with Mashed Potatoes and Roasted VeggiesCalories
:
800 kcalProtein
:
55g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Milk
- Egg
- Mustard
- Tree nuts
- Wheat
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Crustaceans
- Milk
- Egg
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
370 g
Ribeye Steak
2 unit(s)
Russet Potato
170 g
Brussels Sprouts
1 unit(s)
Rainbow Heirloom Carrots
7 g
Chives
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
4 tbsp
Ranch Dressing
(Contains: Milk, Egg May be present: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Wheat, Fish, Sesame, Soy, Sulphites, Crustaceans, Milk, Egg, Gluten)
Nutrition facts
Calories800 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber9 g
Protein55 g
Cholesterol145 mg
Sodium650 mg
Trans Fat1 g
Potassium2250 mg
Calcium250 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Potato Masher
•Colander
•Large Pot
•Large Non-Stick Pan
•Small Bowl
•Aluminum Foil
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
- Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- To a parchment-lined baking sheet, add carrots,Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven for 20-22 min, stirring halfway through, until tender.
2
- Meanwhile, finely chop chives.
- Remove any brown spots from potatoes, then [peel and] and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash cream, half the chives and 2 tbsp (4 tbsp) butter into potatoes. Season with salt and pepper.
3
- While potatoes boil, pat steak dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 5.)
- Remove from heat and transfer steaks to an unlined baking sheet.
4
- Meanwhile, peel, then mince or grate garlic.
- In a small bowl, combine garlic, ranch, mustard and Parmesan. Season with salt and pepper.
5
- Dollop Parmesan mixture on top of steak.
- Roast in the middle of the oven 5-8 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.
6
- Divide steak, mash and veggies between plates.
- Sprinkle remaining chives over steak.
