Parmesan Panko-Crusted Ranch Steak
with Rosemary Potatoes & Mixed Greens Salad plus Feta
- Milk
- Wheat
- Tree Nuts
Steak cutlets are coated in sour cream, then crusted in a Parmesan-panko mixture and shallow-fried until golden and crisp. They're served alongside rosemary-roasted potatoes finished with a shower of freshly grated Parmesan. A bright lemon-Dijon dressed salad of mixed greens, tomatoes, creamy feta, and toasted almonds rounds out this satisfying plate.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Dried Rosemary
½ cup
Feta Cheese
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
5 teaspoon
Balsamic Vinegar
1 unit
Lemon
4 ounce
Mixed Greens
10 ounce
Ranch Steak
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve tomatoes.
Toss potatoes on a baking sheet with a drizzle of oil, rosemary, half the garlic powder (you’ll use the rest in Step 5), salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, grate half the Parmesan into a small bowl. Add panko and a pinch of salt and pepper; stir to combine.
Pat steak dry with paper towels; season all over with salt and pepper. Evenly brush on all sides with sour cream. Mound panko mixture all over, pressing firmly to adhere.
Heat a ½-inch layer of oil in a large pan over medium-high heat. Add coated steak and cook until crust is crisp and golden and steak is cooked to desired doneness, 3-6 minutes per side. (TIP: Don’t overcrowd your pan! Cook in batches if necessary.)
Turn off heat; transfer to a paper-towel-lined plate.
While steak cooks, in a large bowl, whisk together lemon zest, vinegar, mustard, remaining garlic powder, 1 TBSP olive oil, and a squeeze of lemon juice (2 TBSP olive oil and a big squeeze of lemon juice for 4 servings); season with salt and pepper.
To bowl with dressing, add mixed greens, tomatoes, and feta. Toss until evenly coated. Sprinkle with almonds.
Divide steak, potatoes, and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side.
