Grilled Ribeye with Buttery Truffled Mushrooms
and Loaded Wedge Salad- Milk
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Wheat
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Egg
- Fish
- Gluten
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.
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
86 mL
Sour Cream
(Contains: Milk May be present: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 g
Truffle Sea Salt
(May be present: Milk, Wheat, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Wheat, Mustard, Peanuts, Sesame, Soy, Tree nuts)
1 tbsp
Red Wine Vinegar
(May be present: Milk, Wheat, Mustard, Sesame, Soy, Tree nuts, Egg, Fish)
28 g
Crispy Shallots
(Contains: Wheat May be present: 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 facts
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers raved about the steak's tenderness, with one saying it "melted like butter in my mouth."
- Ease of prep: Grilling the steak on the BBQ is highly recommended for best results.
- Suggestions: Consider using romaine lettuce instead of iceberg for easier eating; some diners wanted more dressing.
