20 oz Rib-Eye Steaks
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20 oz Rib-Eye Steaks

20 oz Rib-Eye Steaks

with Chili-Tomato Jam, Scallion Mashed Potatoes, and Roasted Carrots

Why settle for a plain steak when you can make it juicier, bolder, and downright sensational with the addition of a well-chosen sauce? That’s exactly what’s happening here with the chili tomato jam that gets spooned onto this generous portion of rib-eye. It has tomato simmered down with chili flakes and vinegar until it’s a tour-de-force of tangy, savory, and spicy flavors. With some creamy mashed potatoes and honey-roasted carrots on the side, this steakhouse-style dinner turns into a real feast.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

2 unit


4 unit


2 unit

Roma Tomato

2 clove


16 ounce

Yukon Gold Potatoes

4 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon


20 ounce

Rib-Eye Steak

1 teaspoon

Chili Flakes

2 teaspoon

White Wine Vinegar

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)5063 kJ
Calories1210 kcal
Fat79 g
Saturated Fat35 g
Carbohydrate67 g
Sugar20 g
Dietary Fiber12 g
Protein63 g
Cholesterol215 mg
Sodium390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Medium Pot
Small Bowl
Large Pan
Paper Towel



Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Trim, then thinly slice scallions, separating greens and whites. Trim and peel carrots, then slice diagonally into ½-inch-thick pieces. Core and finely chop tomatoes. Mince garlic. Cut potatoes into ½-inch cubes.

Cook Potatoes

Place potatoes in a medium pot with enough water to cover by 2 inches. Cover and bring to a boil. Cook until tender, 15-20 minutes. Reserve ½ cup cooking water, then drain. Return empty pot to stove. Heat a drizzle of oil in same pot over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds.

Mash Potatoes and Make Dressing

Remove pot from heat and add potatoes, sour cream, 2 TBSP butter, ¼ cup cooking water, and a few big pinches of salt. Mash to desired consistency, adding more cooking water if necessary. Meanwhile, in a small bowl, whisk half the honey (we’ll use the rest in step 5), 2 tsp olive oil, and a big pinch of salt and pepper until smooth.

Cook Carrots and Steaks

Toss carrots and dressing on lined baking sheet. Roast in oven until tender and lightly browned, 15-20 minutes. Meanwhile, pat steaks dry with a paper towel. Season all over with plenty of salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add steaks and cook to desired doneness, 4-6 minutes per side. Transfer to a cutting board and set aside to rest.

Make Chili Tomato Jam

Wipe out pan used for steaks, then heat a drizzle of olive oil in it over medium heat. Add tomatoes, garlic, a pinch of chili flakes, and a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Stir in 2 tsp vinegar (use the rest as you like), remaining honey, and ¼ cup water. Simmer until thickened, 3-5 minutes. Remove from heat and add 1 TBSP butter; stir until melted. Season with salt.

Finish and Plate

Slice steaks against the grain. Divide potatoes, carrots, and steaks between plates. Spoon chili tomato jam over steaks. Garnish with scallion greens. TIP: Sprinkle with more chili flakes, if desired, for extra heat.

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