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Seared Ribeye Steaks with Creamy Dijon Sauce

Seared Ribeye Steaks with Creamy Dijon Sauce

with Garlicky Hasselback Potatoes and Kale Salad
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Calories
: 
1200 kcal
Protein
: 
53g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Egg
  • Sesame
  • Soy
  • Sesame
  • Sulphites
  • Tree nuts
  • Peanuts
  • Egg
  • Milk
  • Gluten
  • Soy
  • Mustard
  • May contain traces of allergens
  • Wheat
  • Fish
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

370 g

Ribeye Steak

2 unit(s)

Russet Potato

56 g

Kale, chopped

1 unit(s)

Lemon

28 g

Dried Cranberries

(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

113 mL

Cream

(Contains: Milk)

2 tbsp

Mayonnaise

(Contains: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Mustard, Egg)

2 tbsp

Tahini Sauce

(Contains: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten, May contain traces of allergens, Sesame, Soy)

2 tbsp

Garlic Spread

(Contains: Sulphites, Milk, May contain traces of allergens, Soy)

1 unit(s)

Honey

½ tbsp

Dijon Mustard

(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories1200 kcal
Fat80 g
Saturated Fat31 g
Carbohydrate68 g
Sugar20 g
Dietary Fiber6 g
Protein53 g
Cholesterol200 mg
Sodium1020 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium225 mg
Iron7 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.

Cooking Steps

Prep and par-cook potatoes
1
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes.
  • 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 for 5-6 min, until potatoes are just tender. (NOTE: If you don't have a microwave, bring a medium pot of salted water to a boil. Add the potatoes to the boiling water. Boil for 7-8 min, until potatoes are slightly cooked but still firm.)
Roast potatoes
2
  • When potatoes are cool enough to handle, make slices crosswise at 3 mm intervals, making sure not to cut the whole way through. (TIP: You can place chopsticks or spoon handles on either side of the potato to use as a guard against cutting too close to the bottom).
  • On a parchment-lined baking sheet, arrange potatoes. Drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Roast potatoes in the top of the oven for 30-35 min, until tender and golden.
  • When done, remove potatoes from the oven, add garlic spread and toss to coat.
Prep
3
  • Meanwhile, zest, then juice lemon.
  • To a large bowl, add kale and 1/2 tbsp (1 tbsp) oil. Season with salt. Using your hands, massage oil into kale for 30 sec to soften leaves. Set aside.
Cook steaks
4
  • Pat steaks 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 steaks. Pan-fry for 4-7 min per side, or until cooked to desired doneness.** (TIP: Be sure to sear fat cap, if applicable.)
  • 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.
Make salad
5
  • In a medium bowl, whisk together mayo, tahini sauce, honey, 1 tbsp (2 tbsp) lemon juice and 1 tsp (2 tbsp) lemon zest. (NOTE: This is your salad dressing!)
  • To the bowl with kale, add dressing, then toss to coat.
Make creamy Dijon sauce and serve
6
  • Ten minutes before the potatoes are done, reheat the same pan (from step 4) over medium-low.
  • When hot, add cream, Dijon and Parmesan. Cook for 1-3 min, stirring often, until Parmesan melts and sauce thickens. Season with salt and pepper.
  • Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until sauce is glossy.
  • Thinly slice steak.
  • Divide steak, potatoes and kale salad between plates.
  • Drizzle any resting steak juices over top of steak, then spoon creamy Dijon sauce onto steak and potatoes.
  • Sprinkle dried cranberries over top of salad.
Meal right image

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