Rib-Eye Steak with Spicy Patatas Bravas
and Roasted Asparagus
Enjoy juicy Rib-Eye Steak with crispy Patatas Bravas - Spain’s famous potatoes topped with a spicy tomato sauce for a bold, satisfying meal!
Cals 840 · Prot 70 · Carbs 91 · Fat 11
Gourmet
45 min
Enjoy juicy Rib-Eye Steak with crispy Patatas Bravas - Spain’s famous potatoes topped with a spicy tomato sauce for a bold, satisfying meal!
Cals 840 · Prot 70 · Carbs 91 · Fat 11
Gourmet
Ingredients
Steak
Grass-fed Ribeye steak
500 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Patatas bravas
New potatoes
500 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Smoked paprika powder
2 Grams
Black Ground Pepper
0.3 Tsp
Bravas sauce
Shallots
1 Piece
Garlic cloves
2 Piece
Olive oil
0.5 Tbsp
Tomato paste
50 Grams
Paprika powder
2 Grams
Potato Seasoning
2 Grams
White sugar
5 Grams
Water
150 ML
Cayenne powder
2 Grams
Black Ground Pepper
0.3 Tsp
To serve
Thin asparagus
250 Grams
Olive oil
0.5 Tbsp
Salt
0.3 Tsp
Black Ground Pepper
0.3 Tsp
Fresh coriander
15 Grams
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) | 3516 / 840 |
| Fats (g) | 10.5 |
| of which saturated (g) | 25 |
| Carbohydrates (g) | 91 |
| of which sugars (g) | 13.1 |
| Fibers (g) | 11.8 |
| Proteins (g) | 69.9 |
| Salt (g) | 0.2 |
*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
- Remove the steaks from the fridge.
- Preheat the oven to 220°C/200°C fan.
- Slice the potatoes (skins on) into small bite-sized pieces.
- Add them to a large baking tray, lined with baking paper.
- Drizzle with vegetable oil and sprinkle with salt, pepper, and smoked paprika. Toss to coat.
- Roast for 30 min.
2 Prep
- Meanwhile, peel and finely chop the shallots.
- Peel and finely chop the garlic.
3 Make bravas sauce
- Heat a small saucepan over medium heat, with a drizzle of olive oil.
- Fry the shallots and garlic for 4-5 min until softened.
- Add the tomato paste, paprika and vegetable seasoning. Mix and fry for 1 min.
- Add the sugar, measured water and a pinch of cayenne (spicy!), to taste. Cook for 1-2 min.
- Remove from heat and season with a pinch of pepper to taste.
- Add to blender. Blitz on high for 20-30 sec until a smooth and spreadable consistency is achieved.
4 Add asparagus
- Once the potatoes have roasted for 30 min, push them to one side of the tray.
- Trim the woody ends off the asparagus (about 1 cm).
- Add the asparagus to the tray alongside the potatoes.
- Drizzle the asparagus with olive oil and season with a pinch of salt and pepper.
- Roast for 10-12 min until the potatoes are cooked and the asparagus is roasted.
5 Fry steak
- Meanwhile, 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.
6 Serve
- Roughly pick and chop a handful of coriander and sprinkle over the potatoes.
- Serve the Ribeye Steak alongside the Patatas Bravas and Roasted Asparagus with dollops of the Bravas Sauce.
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