Pan-Seared Ribeye Steak
with Pan Sauce and Parsley-Butter Potatoes- Mustard
- Soy
- Wheat
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
Ingredients: Ribeye steak • Yellow potato • Broccolini • 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) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Parsley • Garlic.
Ingredients
370 g
Ribeye Steak
350 g
Yellow Potato
170 g
Broccolini
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Butter*
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots, then cut potatoes into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, tossing halfway through, until golden and tender.
- Meanwhile, finely chop parsley.
- Trim ends off broccolini, then cut in half. Cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Peel, then mince or grate garlic.
- Cut 2 tbsp (4 tbsp) butter into small pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steaks dry with paper towels, then season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Pan-fry 2-3 min per side, until golden.
- To one side of a parchment-lined baking sheet, transfer steaks. (NOTE: Steaks will finish cooking in step 4.)
- To the other side of the baking sheet with steaks, add broccolini, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper, then toss to coat.
- Roast steaks and broccolini in the top of the oven for 6-8 min, until brocolini are tender-crisp and vibrant green, and steaks are cooked to desired doneness.**
- Meanwhile, carefully wipe the pan (from step 3) clean, then reheat over medium.
- When the pan is hot, add half the butter, then garlic and Gravy Spice Blend. Season with pepper.
- Cook for 30 sec, stirring often, until fragrant.
- Add 1 cup (2 cups) water, broth concentrate and Dijon. Stir to combine, then bring to a simmer.
- Simmer for 2-3 min, stirring occasionally, until sauce thickens.
- Set steaks aside to rest, 2-3 min. Cover brocolini to keep warm.
- When potatoes are done, add remaining butter and half the parsley, then toss to combine.
- Thinly slice steaks.
- Divide steaks, potatoes and broccolini between plates.
- Drizzle pan sauce over steaks. Sprinkle remaining parsley over top.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak.
