All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
Plate the Dish
Arrange a ribeye on eachplate. Surround with roasted root vegetables. Garnish with any remaining rosemary and a crack of black pepper.
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