Portuguese-Style Ribeye and Eggs
with Roasted Potatoes and Salad- Egg
- Milk
- Mustard
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Soy
- Mustard
- Sesame
- Peanuts
Ingredients: Russet potato • Ribeye steak • Baby tomato • Grade A egg • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • 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) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Spanish spice blend (spices, dehydrated onion, dehydrated garlic, salt, tomato powder, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
370 g
Ribeye Steak
2 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Russet Potato
56 g
Spring Mix
113 g
Baby Tomatoes
1 unit(s)
Mini Cucumber
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
1 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 cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and 3/4 tsp (1 1/2 tsp) Spanish Spice Blend, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 3.)
- Remove from heat and transfer steaks to another parchment-lined baking sheet.
- Carefully wipe the pan clean.
- Roast in the bottom of the oven for 5-8 min or until cooked to desired doneness.** 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.
- Meanwhile, halve tomatoes.
- Cut cucumber into 1/4-inch rounds.
- Over a small bowl, drain olives, reserving the brine. Slice olives.
- In a medium bowl, add mayo, sour cream and remaining Spanish Spice Blend. (NOTE: This is your dipping sauce.) Season with salt and pepper.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) olive brine, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. (NOTE: This is your salad dressing.)
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry covered for 2-3 min, until egg whites are set.** (NOTE: The yolk will still be runny. Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- To the bowl with salad dressing, add spring mix, tomatoes, cucumbers and olives.
- Thinly slice steaks.
- Divide steaks, potatoes and salad between plates.
- Spoon steak resting juices over steak. Place egg in the centre.
- Sprinkle feta over salad.
- Serve dipping sauce alongside.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.
