Grilled Ribeye with Buttery Truffled Mushrooms
and Loaded Wedge Salad
Fire up the grill and those apetites because you've got a luxurious and jam packed steak dinner coming! Doubling down on earthy mushroom flavour with both grilled portabello and a truffle butter topper, its a special occasion steakhouse worthy meal you can have any night of the week.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
2 unit(s)
Russet Potato
½ unit(s)
Iceberg Lettuce Head
113 g
Baby Heirloom Tomatoes
7 g
Chives
2 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 g
Truffle Sea Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 unit(s)
Portobello Mushroom
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 425°F.
Lightly oil the grill. While you prep, preheat the grill to medium-high heat (approx. 500°F).
Add 2 tbsp (4 tbsp) butter to a small bowl and let soften at room temperature.
