Seared Ribeye Steak

With Roasted Root Vegetables

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

A note about serious food allergies

The classic steak-and-potatoes dish gets an upgrade with trimmed ribeye filets, slow-seared to perfection, and a simple roasted root vegetable medley. This dish is a healthy, elegant meal to cap off a long day.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 6 oz. Carrots
  • 8 oz. Parsnips
  • 1⅗ oz. Radishes
  • 1 Yellow Onion
  • 1 Rosemary Sprig
  • 2 Ribeye
  • Nutrition (per serving)

  • Calories
    814
  • Carbohydrates
    39g
  • Fat
    45g
  • Protein
    55g
  • Sodium
    231mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Prepare baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Mince garlic. Thinly slice carrots and parsnips into long, slim matchsticks. Finely slice radishes into thin rounds. Finely slice onion into long strips. Stem rosemary and coarsely chop leaves.

  • Step 2 - Coat the Root Vegetables
    2

    Coat the Root Vegetables

    In a large mixing bowl, whisk together 1 Tbsp. olive oil, garlic, chopped rosemary, and a pinch of salt and pepper. Add onions, parsnips, and carrots and evenly coat with mixture.

  • Step 3 - Roast the Vegetables
    3

    Roast the Vegetables

    Evenly arrange coated vegetables on a prepared baking sheet so they aren't overlapping. Roast in oven 10-12 minutes, until they are caramelized and fork tender. Watch closely: move vegetables halfway through to ensure they're not sticking to the sheet.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Rinse steaks and pat dry. Season steaks with a pinch of salt and pepper on each side. Heat a large pan over medium-high heat. Add 2 tsp. olive oil and when oil is hot, add steaks. Cook on each side for 4-5 minutes, or until internal temperature reaches 145 degrees.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Arrange a ribeye on eachplate. Surround with roasted root vegetables. Garnish with any remaining rosemary and a crack of black pepper.