Pan-Fried Ribeye Steak with Truffle Salt
with Smashed Potatoes and Snap Peas- Milk
- Soy
- Wheat
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
- Triticale
Ingredients: Russet potato • Ribeye steak • Sugar snap peas • Shallot • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic salt (salt, garlic powder, silicon dioxide) • Truffle sea salt (sea salt, black summer truffle, flavors).
Ingredients
370 g
Ribeye Steak
1 g
Truffle Sea Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 unit(s)
Russet Potato
227 g
Sugar Snap Peas
1 unit(s)
Shallot
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
1 unit(s)
Beef Broth Concentrate
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
2.13 tsp
Salt*
2 tbsp
Milk*
3 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel 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.
- Peel, then finely chop shallot.
- Trim sugar snap peas.
- To a parchment-lined baking sheet, add sugar snap peas.
- Drizzle 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil over top. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. (TIP: Adding water to sugar snap peas helps them steam while roasting!)
- Roast in the middle of the oven for 10-14 min, until tender.
- Meanwhile, pat steaks dry with paper towels, then season with truffle 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 1-3 min per side, until golden.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast in the top of the oven for 4-6 min, or until cooked to desired doneness.**
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 2-3 min, stirring often, until tender.
- Sprinkle Gravy Spice Blend over shallots. Cook for 30 sec, stirring often, until coated.
- Stir in 1 cup (2 cups) water and broth concentrate. Bring to a gentle boil.
- Once boiling, cook for 3-4 min, stirring often, until gravy thickens slightly.
- Remove from heat, then cover to keep warm.
- When steaks are done, transfer to a cutting board, then cover loosely with foil. Let rest for 5 min.
- When potatoes are tender, drain and return them to the same pot, off heat.
- Roughly mash sour cream, remaining garlic salt, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes. (TIP: For creamier potatoes, add extra milk, 1-2 tbsp at a time!)
- Season with pepper.
- Thinly slice steak.
- Stir any steak resting juices into the gravy. Season with salt and pepper.
- Divide smashed potatoes, steak and roasted snap peas between plates.
- Spoon pan gravy over steak.
If you've opted to get ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook striploin steak.**
