Ribeye Steak and Creamy Chive Sauce
with Sugar Snap Peas and Balsamic Tomatoes- Milk
- Sulphites
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Sulphites
- Tree nuts
- Triticale
- Peanuts
Ingredients: Ribeye steak • Yellow potato • Sugar snap peas • Baby tomato • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
370 g
Ribeye Steak
350 g
Yellow Potato
113 g
Sugar Snap Peas
113 g
Baby Tomatoes
7 g
Chives
113 mL
Cream
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
4 g
Garlic Salt
(May be present: Milk, Mustard, Sesame, Wheat, Soy, Sulphites, Tree nuts, Triticale, Peanuts)
Not included in your delivery
¼ tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- Finely chop chives.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Mash half the cream, half the chives, 1/4 tsp (1/2 tsp) garlic salt and 2 tbsp (4 tbsp) butter into potatoes until smooth. Season with pepper. Cover to keep warm.
- Meanwhile, carefully pierce tomatoes with a fork.
- Trim snap peas.
- Pat steak dry with paper towels. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 2-3 min per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the middle of the oven for 4-6 min or until cooked to desired doneness.**
- When steak is done, transfer to a separate cutting board. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter.
- When butter is melted, add snap peas. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper, then transfer to a plate. Cover to keep warm.
- To the pan, add 1/2 tbsp (1 tbsp) oil, then tomatoes. Cook for 2-3 min, stirring occasionally, until tomatoes begin to burst.
- To a small bowl, transfer tomatoes. Add half the balsamic glaze (use all for 4 servings).Toss to coat.
- Reheat the same pan over medium.
- When hot, add cream cheese and 2 tbsp (4 tbsp) water. Whisk together for 1-2 min, until cream cheese melts.
- Once cream cheese has melted, add remaining cream and remaining chives. Cook for 1-2 min, stirring constantly, until sauce thickens slightly. Season with salt and pepper.
- Thinly slice steak.
- Divide steak, mashed potatoes and snap peas between plates.
- Drizzle any steak juices from the cutting board over steak.
- Spoon creamy chive sauce over steak, then top with balsamic tomatoes.
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook striploin steak.
