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20 oz Rib-Eye Steaks

20 oz Rib-Eye Steaks

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

Gourmet Plus
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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.

Tags:Spicy
Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

4 unit

Carrots

2 unit

Roma Tomato

2 clove

Garlic

16 ounce

Yukon Gold Potatoes

4 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Honey

20 ounce

Ribeye

1 teaspoon

Chili Flakes

2 teaspoon

White Wine Vinegar

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Pot
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.