Seared Ribeye and Gremolata Aioli
with Charred Corn and Greens
Ingredients: Ribeye steak • Arugula and spinach mix • Thaw-friendly corn (corn, modified vinegar) • Baby tomato • 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) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Ribeye Steak
12 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
113 g
Arugula and Spinach Mix
113 g
Corn Kernels
113 g
Baby Tomatoes
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Sesame, Soy, Wheat, Egg, Fish, Mustard)
1 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Fish, Mustard, Crustaceans, Gluten)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Crustaceans, Gluten)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Place corn on an unlined baking sheet. Pat corn dry with paper towels. (NOTE: Drying the corn thoroughly will help prevent it from sticking to the baking sheet.)
- Spread corn out into a single layer. Broil in the top of the oven for 5-7 min, stirring occasionally, until dark-brown in spots.
- Transfer corn to a plate.
- Meanwhile, halve tomatoes.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- Pat steaks dry with paper towels, then season with Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp oil (1 tbsp), then steaks. Sear for 1-2 min per side, until browned.
- Remove the pan from heat, then transfer steaks to another unlined baking sheet.
- Broil in the top of the oven for 3-4 min, until cooked to desired doneness.**
- Transfer steaks to a cutting board. Loosely cover with foil and set aside to rest.
- Meanwhile, to a small bowl, add parsley, mayo, 1/2 tsp (1 tsp) vinegar and 1/4 tsp (1/2 tsp) garlic. Season with salt and pepper, then stir to combine. Set aside. (NOTE: This is your gremolata aioli.)
- In a large bowl, add remaining vinegar, Dijon, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the large bowl with vinaigrette, add arugula and spinach mix, tomatoes and charred corn. Toss to combine.
- Thinly slice steaks.
- Divide salad between plates. Arrange steaks on top of salad.
- Dollop gremolata aioli over top.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the sirloin steak.
