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Pan-Seared Ribeye Steaks with Cheesy Cauliflower

Pan-Seared Ribeye Steaks with Cheesy Cauliflower

with Garlic Sugar Snap Peas and Truffle Salt
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Calories
: 
770 kcal
Protein
: 
56g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soy
  • Mustard
  • Wheat
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • May contain traces of allergens
  • Fish
  • Egg
  • Crustaceans
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

370 g

Ribeye Steak

1 g

Truffle Sea Salt

(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

285 g

Cauliflower

56 mL

Cream

(Contains: Milk)

113 g

Sugar Snap Peas

2 tbsp

Garlic Spread

(Contains: Soy May be present: Milk, Sulphites)

½ cup

White Cheddar Cheese, shredded

(Contains: Milk)

½ tbsp

Dijon Mustard

(Contains: Mustard May be present: Wheat, Milk, Sesame, Soy, Sulphites, Fish, Egg, Crustaceans, Gluten)

12 g

Montreal Spice Blend

(Contains: Mustard May be present: Wheat, Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

14 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories770 kcal
Fat53 g
Saturated Fat24 g
Carbohydrate22 g
Sugar6 g
Dietary Fiber5 g
Protein56 g
Cholesterol160 mg
Sodium1870 mg
Trans Fat1 g
Potassium1300 mg
Calcium350 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.
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
•Aluminum Foil
•Measuring Cups

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Cut cauliflower into bite-sized pieces.
  • Trim sugar snap peas.
  • Pat steaks dry with paper towels, then sprinkle with 1/2 tbsp (1 tbsp) Montreal Spice Blend.
Cook steaks
2
  • Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook 1-2 min per side, until browned. 
  • Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
  • When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
  • Carefully wipe the pan clean.
Cook sugar snap peas
3
  • Heat a large non-stick pan over medium. When hot, add half the garlic spread. Swirl the pan to melt.
  • Add sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
  • Season with salt and pepper, then transfer to a plate. Cover to keep warm. 
Cook cauliflower
4
  • Add cauliflower and 1/2 cup (1 cup) water to the same pan, over medium-high. Cook for 4-5 min, stirring occasionally, until cauliflower is tender-crisp.
  • Add remaining garlic spread. Swirl the pan to melt. Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until cauliflower is coated.
Make cheesey cauliflower
5
  • To the pan with cauliflower, add cream, Dijon, 1/2 cup (1 cup) water.
  • Cook for 3-4 min, stirring often, until slightly thickened.
  • Sprinkle cheese over top. Cover, remove the pan from heat and let stand for 2-3 min, until cheese melts. Season with pepper. Stir to combine.
Finish and serve
6
  • Thinly slice steaks. 
  • Divide steak, cauliflower and sugar snap peas between plates. 
  • Sprinkle as much truffle salt over cauliflower and steak as you like. 
  • Sprinkle half the crispy shallots over cauliflower (use all for 4 servings).
Modularity step (under step 1)
7

If you've opted to get ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.**

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