Rib-Eye Steak with Blue Cheese & Pistachio Crust
plus Hot Honey Carrots, Garden Salad & Pickled Shallots
- Milk
- Tree Nuts
- Wheat
This family-style meal brings a favorite steakhouse cut, the rib-eye, to your table. The steak is seared until browned and juicy, then crowned with a blue cheese–pistachio crust and finished in the oven to achieve molten crispiness. It’s served beside honey-glazed carrots sprinkled with crushed pistachios and a green salad tossed in a honey garlic vinaigrette with tangy quick-pickled shallots.
Ingredients
½ ounce
Hot Honey
3 ounce
Blue Cheese
(Contains: Milk)
12 ounce
Carrot
4 ounce
Heirloom Grape Tomatoes
½ ounce
Pistachios
(Contains: Tree Nuts)
32 ounce
Grass-Fed Rib-Eye Steak
4 ounce
Mixed Greens
2 teaspoon
Honey
¼ ounce
Chives
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
2 teaspoon
Garlic Powder
2 unit
Shallot
10 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce.
Trim, peel, and thinly slice shallots into rounds. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop pistachios. Halve tomatoes. Mince chives.
Pat steak* very dry.
In a small microwave-safe bowl, combine shallots, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds.
Refrigerate, stirring occasionally, until ready to use
Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
Transfer carrots to a medium bowl. Toss with hot honey until coated. Keep covered until ready to serve.
While carrots roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and half the pistachios; cook, stirring, until golden brown, 3-5 minutes.
Turn off heat; transfer to a second small bowl and season with salt and pepper. Wipe out pan.
In a second medium bowl, stir together blue cheese, mustard, half the garlic powder (you’ll use the rest later), half the panko mixture, 1 TBSP olive oil (2 TBSP for 4), and pepper, gently mashing cheese to create a lumpy paste.
Pat steak* very dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in pan used for panko over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer steak to a second baking sheet.
Carefully top steak with blue cheese and pistachio topping. Roast on top rack until topping becomes crusty and steak is cooked to desired doneness, 10-12 minutes (12-15 minutes for 4 servings).
Transfer steak to a cutting board to rest for at least 5 minutes.
While steak roasts, transfer half the pickled shallots and their liquid to a large bowl. Add honey, remaining garlic powder, and 1 TBSP olive oil (2 TBSP for 4 servings). Whisk together until emulsified.
Add tomatoes and mixed greens; toss until evenly coated. Taste and season with salt and pepper.
Add tomatoes and mixed greens; toss until everything is well coated. Taste and season with salt and pepper.
Thinly slice steak against the grain. Transfer to a serving platter.
Drizzle balsamic glaze over steak; top with remaining pickled shallots and chives. Top carrots with remaining pistachios. Garnish salad with remaining panko mixture. Serve family style.
Drizzle balsamic glaze over steak; top with remaining pickled shallots and chives. Top carrots with remaining pistachios. Garnish salad with remaining pistachio panko mixture. Serve family style.
