20 oz Rib-Eye Steaks
with Chili-Tomato Jam, Scallion Mashed Potatoes, and Roasted Carrots
Why settle for a plain steak when you can make it juicier, bolder, and downright sensational with the addition of a well-chosen sauce? That’s exactly what’s happening here with the chili tomato jam that gets spooned onto this generous portion of rib-eye. It has tomato simmered down with chili flakes and vinegar until it’s a tour-de-force of tangy, savory, and spicy flavors. With some creamy mashed potatoes and honey-roasted carrots on the side, this steakhouse-style dinner turns into a real feast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
4 unit
Carrots
2 unit
Roma Tomato
2 clove
Garlic
16 ounce
Yukon Gold Potatoes
4 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Honey
20 ounce
Rib-Eye Steak
1 teaspoon
Chili Flakes
2 teaspoon
White Wine Vinegar
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Trim, then thinly slice scallions, separating greens and whites. Trim and peel carrots, then slice diagonally into ½-inch-thick pieces. Core and finely chop tomatoes. Mince garlic. Cut potatoes into ½-inch cubes.
Place potatoes in a medium pot with enough water to cover by 2 inches. Cover and bring to a boil. Cook until tender, 15-20 minutes. Reserve ½ cup cooking water, then drain. Return empty pot to stove. Heat a drizzle of oil in same pot over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds.
Remove pot from heat and add potatoes, sour cream, 2 TBSP butter, ¼ cup cooking water, and a few big pinches of salt. Mash to desired consistency, adding more cooking water if necessary. Meanwhile, in a small bowl, whisk half the honey (we’ll use the rest in step 5), 2 tsp olive oil, and a big pinch of salt and pepper until smooth.
Toss carrots and dressing on lined baking sheet. Roast in oven until tender and lightly browned, 15-20 minutes. Meanwhile, pat steaks dry with a paper towel. Season all over with plenty of salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add steaks and cook to desired doneness, 4-6 minutes per side. Transfer to a cutting board and set aside to rest.
Wipe out pan used for steaks, then heat a drizzle of olive oil in it over medium heat. Add tomatoes, garlic, a pinch of chili flakes, and a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Stir in 2 tsp vinegar (use the rest as you like), remaining honey, and ¼ cup water. Simmer until thickened, 3-5 minutes. Remove from heat and add 1 TBSP butter; stir until melted. Season with salt.
Slice steaks against the grain. Divide potatoes, carrots, and steaks between plates. Spoon chili tomato jam over steaks. Garnish with scallion greens. TIP: Sprinkle with more chili flakes, if desired, for extra heat.
