Herby Grass-Fed Rib Steak
Heirloom Tomato & Cipollini Salad
Cooking time
35 minutes
Servings
2/4
Calories
1240 /serving
This bone-in steak is the best kind of sharesies. Drizzle it with a pan-ultimate sauce: garlic, rosemary, thyme and lemon. For a chic side, turn beets, sweet cipollini onions and heirloom tomatoes into a stunning salad, alongside buttery mashed potatoes.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 3 Garlic cloves
- 1 Lemon
- 450g Red beets
- 450g Potatoes
- 14g Herb medley (thyme, rosemary, parsley)
- 225g Heirloom tomatoes
- 100g Cipollini onions (or pearl onions)
- 12g Beef demi-glace
- 5g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, black pepper)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
74 g
Saturated Fat
27 g
Sodium
1140 mg
Total Carb
81 g
Sugars
24 g
Protein
72 g
Fibre
12 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the beets & onions
- Meanwhile, peel and halve the beets; cut into ¼ inch wedges.
- Halve and peel the onions.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 23 min., until tender.
Cook the steak
- Meanwhile, pat the steak dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the sauce
- Meanwhile, pick the thyme and rosemary leaves off the stems; roughly chop the leaves.
- Mince the garlic.
- Juice the lemon.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the thyme, rosemary, ⅔ of the garlic and the remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add 1 tsp of the lemon juice, ¼ cup water (double both for 4 portions) and the demi-glace.
- Cook, stirring occasionally, scraping up any browned bits, 2 to 3 min., until reduced.
Make the salad
- Meanwhile, cut the tomatoes into 1-inch wedges.
- Roughly chop the parsley leaves and stems.
- In a large bowl, combine ½ the parsley, the remaining lemon juice and garlic, 3 tbsp oil (double for 4 portions) and S&P.
- Add the tomatoes, beets and onions; toss well.
Plate your dish
- Divide the mash, steak and salad between your plates.
- Spoon the sauce over the steak.
- Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
