with Sour Cream-and-Onion Potatoes and Tomato Salad
Ingredients: Ribeye steak • Yellow potato • Tomatoes • Baby tomatoes • Mayonnaise (canola and/or soya oil, water, liquid whole egg, frozen egg yolk, white vinegar, sugar, salt, spice extract, concentrated lemon juice, calcium disodium EDTA) (egg) • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives • Tarragon • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Allergens
Utensils
Tags
Ribeye Steak
370 g
Yellow Potato
350 g
Tomato
1 unit(s)
Baby Tomatoes
113 g
Onion, chopped
56 g
Chives
7 g
Tarragon
7 g
Sour Cream
86 mL
Mayonnaise
4 tbsp
Crispy Shallots
28 g
White Wine Vinegar
1 tbsp
Montreal Spice Blend
6 g
Sugar
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Oil
2.5 tbsp
Butter
2.5 tbsp
- Before starting, preheat the oven to 450˚F.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut in half lengthwise.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange cut-sides down.
- Roast in the bottom of the oven for 20-22 min, until tender.
- Thinly slice chives.
- Strip tarragon leaves from stems, then finely chop.
- Core, then cut beefsteak tomato into 1/2-inch wedges.
- Halve baby tomatoes.
- To a medium bowl, add 2 tbsp (4 tbsp) softened butter, half the chives and half the tarragon. Season with salt and pepper, then stir to combine. (This is your tarragon-chive butter!)
- Pat steak dry with paper towels. Season with salt and Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 2-3 min per side, until golden.
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast in the middle of the oven for 6-10 min, until cooked to desired doneness.**
- When steak is done, transfer to a cutting board. Loosely cover with foil and set aside for 5 min to rest.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then onions. Season with salt. Cook for 3-4 min, stirring often, until slightly softened.
- Add 1/2 tbsp (1 tbsp) sugar. Cook for 3-5 min, stirring often, until dark golden.
- Transfer onions to a small bowl.
- To a large bowl, add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add all tomatoes, then gently toss to coat.
- To another medium bowl, add mayo, remaining vinegar, remaining tarragon, half the sour cream and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- Thinly slice steak.
- Divide steak and potatoes between plates.
- Dollop tarragon-chive butter over top of steak.
- Top potatoes with remaining sour cream, caramelized onions, crispy shallots and remaining chives.
- Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some tarragon ranch over top.
- Serve any remaining tarragon ranch alongside. (TIP: Leftover ranch will keep well in the fridge for up to 3 days.)
If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook striploin steak.
1100
kcal
Calories
79
g
Fat
28
g
Saturated Fat
55
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
50
g
Protein
175
mg
Cholesterol
890
mg
Sodium
1.5
g
Trans Fat
1850
mg
Potassium
150
mg
Calcium
7
mg
Iron
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