Rib-eye Steak with Greek Veg Medley

Name: Rib-eye Steak with Greek Veg Medley and Kalamata Olive Salsa
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Grass-fed Ribeye steak; 375 Grams of New potatoes; 1 Piece of Red onion; 1 Piece of Red pepper; 125 Grams of Long Eggplant; 1 Piece of Small zucchini; 150 Grams of Cherry tomatoes; 2 Piece of Garlic cloves; 2 Grams of Dried oregano; 2 Grams of Dried thyme; 40 Grams of Kalamata olives; 15 Grams of Fresh parsley; 15 ML of Red vinegar; 15 Grams of Honey; 2 Tbsp of Olive oil; 50 ML of Water; 1 Piece of Lemon

and Kalamata Olive Salsa

Juicy ribeye, briny salsa, and a vibrant veggie medley create a stunning and flavourful Mediterranean plate.

10 Reviews

Cals 876 · Prot 65 · Carbs 90 · Fat 16

Chef's choice

45 min

Rib-eye Steak with Greek Veg Medley and Kalamata Olive Salsa

Juicy ribeye, briny salsa, and a vibrant veggie medley create a stunning and flavourful Mediterranean plate.

10 Reviews

Cals 876 · Prot 65 · Carbs 90 · Fat 16

Chef's choice

Ingredients

Steak and veg

Grass-fed Ribeye steak

500 Grams

New potatoes

375 Grams

Red onion

1 Piece

Red pepper

1 Piece

Long Eggplant

125 Grams

Small zucchini

1 Piece

Cherry tomatoes

150 Grams

Garlic cloves

2 Piece

Dried oregano

2 Grams

Dried thyme

2 Grams

Salsa

Kalamata olives

40 Grams

Fresh parsley

15 Grams

Red vinegar

15 ML

Honey

15 Grams

Olive oil

2 Tbsp

Water

50 ML

Lemon

1 Piece

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3669 / 876
Fats (g)	16.4
of which saturated (g)	25.9
Carbohydrates (g)	90
of which sugars (g)	19.6
Fibers (g)	14
Proteins (g)	65.2
Salt (g)	1.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast potatoes

Preheat the oven to 220°C/200°C fan.
Cut the potatoes into large, bite-sized chunks.
Add the potatoes to a large, lined baking tray.
Season with salt, black pepper and a drizzle of vegetable oil.
Toss well to coat.
Bake for 15 min till halfway roasted.

2 Prep

Meanwhile, peel the red onion and deseed the red pepper.
Cut the eggplant, zucchini, red onion and half of the red pepper into bite-sized chunks. Reserve half the red pepper for the salsa.
Cut the cherry tomatoes into halves.
Peel and finely chop the garlic.
Place all the cut vegetables into a bowl.
Toss with the chopped garlic, oregano, thyme, salt, black pepper and a generous drizzle of oil.

3 Roast veg

Take out the potatoes after 15 min.
Add the seasoned vegetables to the tray with the potatoes.
Bake for another 15-20 min until tender and slightly crispy.

Tip! For more char on the vegetables add 5 min to the roasting time.

4 Make salsa

Meanwhile, roughly chop the olives.
Finely chop the parsley and remaining half of the red pepper.
Place in a bowl and mix together with vinegar, honey, olive oil, a splash of water and a squeeze of lemon juice.
Season with some black pepper.

5 Cook steak

Pat the steaks dry with kitchen paper.
Rub them with oil and season with salt.
Heat a large pan over medium-high heat.
Once hot, add the steaks and allow the fat to render/melt.
Fry the steaks for 2-3 min on each side, or until cooked to your desired doneness.
Transfer the steaks to a plate, and leave them to rest for 3-5 min.

Tip! Letting the steak rest is just as crucial as frying it. Resting allows the juices to settle and the fibres to relax, resulting in a more tender steak and a cleaner plate.