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Ribeye Steak and Heirloom Tomato Bocconcini Salad

Ribeye Steak and Heirloom Tomato Bocconcini Salad

with Basil Pesto Potatoes
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
770 kcal
Protein
: 
58g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • May contain traces of allergens
  • Soy
  • Sulphites
  • Mustard
  • Sesame
  • Tree nuts
  • Wheat
  • Egg
  • Fish
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

370 g

Ribeye Steak

113 g

Baby Heirloom Tomatoes

¼ cup

Basil Pesto

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

7 g

Basil

350 g

Yellow Potato

1 unit(s)

Shallot

100 g

Bocconcini Cheese

(Contains: Milk)

1 unit(s)

Garlic, cloves

1 tbsp

Balsamic Vinegar

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

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories770 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber5 g
Protein58 g
Cholesterol120 mg
Sodium500 mg
Trans Fat1 g
Potassium1650 mg
Calcium850 mg
Iron6.5 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

Roast potatoes
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Remove any brown spots from potatoes. Cut into 1/2-inch pieces.
  • 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 and pepper, then toss to coat.
  • Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, halve tomatoes.
  • Cut bocconcini into quarters. 
  • Peel, then mince or grate garlic.
  • Peel, then thinly slice shallot. 
  • Thinly slice basil.
Cook steak
3
  • Pat steaks dry with paper towel, then 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. Sear for 2-3 min per side, until golden. 
  • Transfer steaks to an unlined baking sheet. 
  • Roast in the bottom of the oven for 5-8 min, until cooked to desired doneness.** 
Toss salad
4
  • In a medium bowl whisk together balsamic vinegar, 1/4 tsp (1/2 tsp) garlic and 1 tbsp (2 tbsp) oil. 
  • Add tomatoes, shallots, bocconcini and basil. Season with salt and pepper, then toss to coat. 
Toss potatoes
5
  • In a large bowl add potatoes and pesto. Toss to coat. 
Finish and serve
6
  • Thinly slice steak. 
  • Divide steak, salad and potatoes between plates. 
Modularity step (under step 3)
7

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook striploin steak. 

Meal right image

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