9 oz Ribeye Steak with Root Vegetables

in Brown Butter and Salsa Verde

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low-carb
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Instructions

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1 Roast

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel and slice the carrots and parsnips into fries. Slice the fennel into quarters, discard the hard stem and slice. Add the carrots, parsnips and fennel to a baking tray with a drizzle of oil and a generous pinch of salt. Strip the thyme leaves directly onto the tray. Toss. Roast for 15 min or until tender. 

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2 Prep

Meanwhile, strip the mint leaves, discard the stem. Roughly chop the parsley (reserve some leaves for garnish!). Peel and chop 1/2/2 of the garlic cloves. Juice the lemon

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3 Blitz

Place the mint, parsley, whole garlic clove, Dijon, 1/2/2 tbsp lemon juice, olive oil, salt and pepper in a food processor. Blend until smooth. If it's too thick, add a splash of cold water. Set aside.

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4 Fry

Pat the rib eye dry with kitchen paper, rub them with vegetable oil and season with salt. Heat a large pan over a high heat. Once very hot, add the rib eye and fry for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest. Once rested, season generously with pepper.

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5 Brown butter

Peel and mince the remaining garlic. Once the veg is tender, return the empty steak pan (no need to wash it!) to a high heat. Add the butter. Once the butter starts to brown, reduce to a medium heat. Add the garlic and cook for 1 min. Remove from the heat.

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6 Serve

Add the roasted vegetables to the pan with the butter. Toss. Serve the rib eye steak over the vegetables, drizzle with the salsa and garnish with the reserved parsley leaves. 

Tips for fussy eaters

Substitute the root vegetables with mashed potatoes.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibres to relax, leaving the end result more tender and your plate less messy.

Salsa verde is a common condiment from South America and Mexico. Its bright herby flavours go well with all types of proteins.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 1140 · Prot 69 · Carbs 68 · Fat 69

Gluten-Free

Ingredients

Number of people

Steak

Rib-eye steak 500 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Salsa verde

Fresh mint 10 Grams
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Lemon 1 Piece
Dijon mustard 6 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Root veg

Carrot 1 Piece
Parsnip 2 Piece
Fennel 1 Piece
Salt 0.5 Tsp
Fresh thyme 10 Grams
Salted butter 50 Grams
Garlic cloves 3 Piece

Salsa verde is a common condiment from South America and Mexico. Its bright herby flavours go well with all types of proteins.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 1140 · Prot 69 · Carbs 68 · Fat 69

Gluten-Free

Instructions

photo

1 Roast

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel and slice the carrots and parsnips into fries. Slice the fennel into quarters, discard the hard stem and slice. Add the carrots, parsnips and fennel to a baking tray with a drizzle of oil and a generous pinch of salt. Strip the thyme leaves directly onto the tray. Toss. Roast for 15 min or until tender. 

photo

2 Prep

Meanwhile, strip the mint leaves, discard the stem. Roughly chop the parsley (reserve some leaves for garnish!). Peel and chop 1/2/2 of the garlic cloves. Juice the lemon

photo

3 Blitz

Place the mint, parsley, whole garlic clove, Dijon, 1/2/2 tbsp lemon juice, olive oil, salt and pepper in a food processor. Blend until smooth. If it's too thick, add a splash of cold water. Set aside.

photo

4 Fry

Pat the rib eye dry with kitchen paper, rub them with vegetable oil and season with salt. Heat a large pan over a high heat. Once very hot, add the rib eye and fry for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest. Once rested, season generously with pepper.

photo

5 Brown butter

Peel and mince the remaining garlic. Once the veg is tender, return the empty steak pan (no need to wash it!) to a high heat. Add the butter. Once the butter starts to brown, reduce to a medium heat. Add the garlic and cook for 1 min. Remove from the heat.

photo

6 Serve

Add the roasted vegetables to the pan with the butter. Toss. Serve the rib eye steak over the vegetables, drizzle with the salsa and garnish with the reserved parsley leaves. 

Tips for fussy eaters

Substitute the root vegetables with mashed potatoes.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibres to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

Steak

Rib-eye steak 500 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Salsa verde

Fresh mint 10 Grams
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Lemon 1 Piece
Dijon mustard 6 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Root veg

Carrot 1 Piece
Parsnip 2 Piece
Fennel 1 Piece
Salt 0.5 Tsp
Fresh thyme 10 Grams
Salted butter 50 Grams
Garlic cloves 3 Piece
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