Balsamic & Fig Rib-Eye Steak
plus Honey Walnut Crostini & Parm Mashed Potatoes
- Milk
- Tree Nuts
- Wheat
- Soy
Whether you’re cooking for one or for a festive holiday gathering, this two-course stunner will help take the stress out of dinner–and add some luxury to your evening meal. You’ll start with a savory crostini appetizer topped with whipped ricotta, honey, and walnuts. And for the main, fig jam is paired with balsamic vinegar to create a tangy pan sauce to drizzle over tender grass-fed rib-eye steak. Garlicky mashed potatoes and caramelized Brussels sprouts are the perfect accompaniments for this dinner designed for those of us who enjoy the finer things (and foods!) in life.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
½ ounce
Walnuts
(Contains: Tree Nuts)
5 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
16 ounce
Grass-Fed Rib-Eye Steak
4 ounce
Ricotta Cheese
(Contains: Milk)
¼ ounce
Rosemary
1 clove
Garlic
1 unit
Fig Jam
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
4 teaspoon
Honey
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Slice baguette crosswise into 8 rounds (16 rounds for 4); spread out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.) (Reserve sheet for Step 5.)
-
Place ricotta in a small bowl; whisk in a large drizzle of olive oil. Season with salt and pepper. Spread ricotta on toasted baguette rounds; drizzle with honey and sprinkle with walnuts.
-
Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
-
Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings). Halve, peel, and mince shallot until you have 2 TBSP (3 TBSP for 4).
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
-
Reserve ½ cup potato cooking liquid, then drain.
-
Melt 2 TBSP butter (4 TBSP for 4 servings) in empty pot used for potatoes over medium heat. Add garlic; cook until fragrant, 30 seconds.
-
Add drained potatoes and sour cream; mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Top with Parmesan.
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While potatoes cook, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring frequently, until golden brown, 3-5 minutes.
-
Turn off heat; transfer to a medium bowl. Wipe out pan.
-
Toss Brussels sprouts on sheet used for crostini with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and crispy, 15-20 minutes.
-
Carefully transfer to bowl with toasted panko; toss to combine. Season with half the minced rosemary, salt, and pepper.
-
While Brussels sprouts roast, pat steak* dry with paper towels; season all over with salt and pepper.
-
Heat a large drizzle of oil in pan used for panko over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side.
-
Turn off heat. Transfer steak to a cutting board and let rest for at least 5 minutes. Wipe out pan.
-
Melt 1 TBSP butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1-2 minutes.
-
Stir in stock concentrate, jam, vinegar, 2 TBSP water (4 TBSP for 4), any resting juices from steak, and remaining minced rosemary to taste. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper.
-
Slice steak against the grain. Divide mashed potatoes, Brussels sprouts, and steak between plates. Top steak with sauce; serve.
