HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeppercorn Crusted Rib Eye Steak
Peppercorn-Crusted Rib-Eye Steak

Peppercorn-Crusted Rib-Eye Steak

with Truffle Mac ’n’ Cheese and Heirloom Tomato Salad

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When mac ’n’ cheese is on the menu, you know you’re in for a treat. But we’re turning that treat into a bona fide feast with the addition of a glorious rib-eye steak seasoned in freshly cracked peppercorns and a bright salad with heirloom tomatoes. Plus, there’s sumptuous, deeply flavored truffle zest mixed right into the pasta, which is practically guaranteed to make this meal dazzle and delight.


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

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


4 ounce

Heirloom Grape Tomatoes

1 unit


1 tablespoon

Black Peppercorns

¼ cup

Panko Breadcrumbs


3 ounce

Gemelli Pasta


12 ounce


1 tablespoon



6.75 ounce



½ cup

Mozzarella Cheese


0.07 ounce

Truffle Zest

1 unit

Beef Stock Concentrate

2 ounce

Mixed Greens

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5188 kJ
Calories1240 kcal
Fat73 g
Saturated Fat28 g
Carbohydrate95 g
Sugar13 g
Dietary Fiber8 g
Protein53 g
Cholesterol155 mg
Sodium780 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Halve, peel, and mince shallot. Halve tomatoes and lemon. Crush peppercorns in bag with a mallet or pan. Mix ¼ cup panko (we sent more) and a drizzle of oil in a small bowl. Season with salt and pepper.


Once water is boiling, add half the gemelli to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve ¼ cup pasta cooking water, then drain. Meanwhile, pat steak dry with a paper towel. Season all over with salt and as much of the crushed peppercorns as you like.


Whisk together 1 tsp shallot, 2 tsp lemon juice, and 1 TBSP olive oil in a medium bowl. Season with salt and pepper. Set aside. Melt 1 TBSP butter in a large pan over medium heat. Add half the remaining shallot and cook, tossing, until softened, about 3 minutes. Add flour. Stir until pasty, about 1 minute. Slowly whisk in milk until combined.


Bring milk mixture to a boil and let bubble until thickened, about 1 minute. Remove from heat, then stir in cheese and truffle zest. Stir in gemelli, followed by enough reserved pasta water to give sauce a loose consistency. Season with salt and pepper. Lightly oil two ramekins, then divide gemelli and its sauce between each. Sprinkle panko over gemelli. Bake in oven until lightly browned and bubbly, about 10 minutes.


Wash out pan used for mac ’n’ cheese. Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside. Set pan aside off heat for a few minutes to cool slightly, then return to stove over medium-low heat. Add remaining shallot to same pan and cook, tossing, until just softened, 1-2 minutes. Pour in ⅓ cup water and stock concentrate.


Scrape up any browned bits from bottom of pan, then simmer until slightly thickened, 1-2 minutes. Add lettuce and tomatoes to bowl with dressing and toss to coat. Season with salt and pepper. Slice steak, then divide between plates. Drizzle with sauce from pan. Serve with mac ’n’ cheese and salad.