Bistro-Style 2X Rib-Eye Steak & Salad with Walnuts
Bring elevated, restaurant-style flavors to your kitchen
- Tree Nuts
- Milk
Seared and sliced grass-fed rib-eye steak is served with a creamy pan sauce flavored with herbes de Provence. Crispy, golden roasted potatoes round out the plate, while a salad of mixed greens tossed in a tangy vinaigrette and topped with walnuts adds bright contrast. This is a classic bistro-style steak dinner, ready in about 30 minutes.
Ingredients
½ ounce
Walnuts
(Contains: Tree Nuts)
32 ounce
Grass-Fed Rib-Eye Steak
6 unit
Potatoes
4 ounce
Cream Sauce Base
(Contains: Milk)
5 teaspoon
Red Wine Vinegar
1 unit
Beef Stock Concentrate
¼ tablespoon
Herbes de Provence
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Spread out in a single layer.
-
Roast on top rack until golden brown, 20-25 minutes, tossing halfway through.
-
While potatoes roast, pat steak* dry with paper towels; season with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. TIP: If steak has a layer of fat on one side, use tongs to flip and sear until fat is rendered and crispy.
-
Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
- While steak cooks, halve, peel, and mince shallot. Roughly chop parsley.
-
Heat a drizzle of oil in pan used for steak over medium heat. Add shallot; cook, stirring, until softened, 1-2 minutes.
-
Stir in cream sauce base, mustard, stock concentrate, ¼ cup water, and ½ tsp herbes de Provence (⅓ cup water and 1 tsp herbes de Provence for 4 servings). Simmer until slightly thickened, 1-2 minutes more. (Save remaining herbes de Provence for another use.)
-
Turn off heat. Stir in parsley and 1 tsp vinegar (2 tsp for 4).
-
In a large bowl, whisk together remaining vinegar, 1 tsp sugar (2 tsp for 4 servings), a large drizzle of olive oil, salt, and pepper.
-
Add mixed greens and toss until coated.
- Slice steak against the grain.
-
Divide steak, potatoes, and salad between plates. Spoon sauce over steak and garnish salad with walnuts. Serve.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The sauce was well-received and the overall flavors were good; some found the salad dressing a little flat.
- Suggestions: Grilling the steak and frying the potatoes, as one reviewer did, delivered excellent results worth trying.
