Parmesan Panko-Crusted Rib-Eye Steak
with Rosemary Potatoes & Mixed Greens Salad with Feta
- Milk
- Wheat
- Tree Nuts
Rib-eye steak is coated in a sour cream-bound Parmesan panko crust, then shallow-fried until golden and crisp on the outside and juicy within. It's served alongside rosemary-roasted diced potatoes and a bright mixed greens salad tossed in a lemon-Dijon vinaigrette with cherry tomatoes, feta, and toasted almonds. A final shower of grated Parmesan ties the plate together.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Dried Rosemary
½ cup
Feta Cheese
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
4 ounce
Heirloom Grape Tomatoes
5 teaspoon
Balsamic Vinegar
1 unit
Lemon
16 ounce
Grass-Fed Rib-Eye Steak
4 ounce
Mixed Greens
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
5 unit
Potatoes
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 rib-eye 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 rib-eye steak and cook until crust is crisp and golden and steak is cooked to desired doneness, 3-5 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 rib-eye steak, potatoes, and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side.
