Peppercorn-Crusted Rib-Eye Steak
with Truffle Mac ’n’ Cheese and Heirloom Tomato Salad
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.
Ingredients
1 unit
Shallot
4 ounce
Heirloom Grape Tomatoes
1 unit
Lemon
1 tablespoon
Black Peppercorns
¼ cup
Panko Breadcrumbs
(Contains Wheat)
3 ounce
Gemelli Pasta
(Contains Wheat)
12 ounce
Ribeye
1 tablespoon
Flour
(Contains Wheat)
6.75 ounce
Milk
(Contains Milk)
½ cup
Mozzarella Cheese
(Contains Milk)
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
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
