Ribeye Steak with Orange-Glazed Carrots & Shaved Almonds
over sweet potato mash with onion jus & cucumber salad
Ribeye steak is prized for its marbling - the streaks of fat that melt as it cooks - making this cut of meat extra juicy and tender.
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
100 g
Sweet potato
½ piece
Onion
¾ piece
Yellow carrot
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
¼ piece
Easy peel orange
½ piece
Persian cucumber
20 g
Arugula & lamb's lettuce
1 piece
Ribeye steak
Not included in your delivery
½ tablespoon
Olive oil
¼ tablespoon
[Reduced salt] soy sauce
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Mustard
50 milliliters
Low sodium beef stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow to reach room temperature (see Tip). Boil plenty of water in a pot or saucepan. Weigh the sweet potato, then peel and cut into rough chunks. Boil the sweet potato for 12 - 15 minutes, then drain and set aside.
Tip: for the best result, do this 30 - 60 minutes before you start cooking.
Meanwhile, prepare the stock. Slice the carrot into thin rounds and the onion into half rings. Quarter the orange. Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the carrots for 8 - 10 minutes, tossing halfway. Deglaze with the soy sauce and the juice of a quarter orange per person. Season to taste with salt and pepper. Allow the glaze to thicken and reduce for 1 - 2 minutes, then take the pan off the heat.
Melt a generous knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak and onion for 2 - 4 minutes per side, or longer if preferred (see Tip). Remove from the pan and allow to rest under aluminum foil for at least 3 minutes.
Tip: to add more flavour, add an extra knob of butter to the pan and baste the steak continuously as you fry it.
To the onion, add the stock and the mustard, then bring to a boil and allow to thicken and reduce until serving. Meanwhile, use a peeler or cheese slicer to shave the cucumber into thin ribbons. Mash the sweet potato with a knob of butter, then season to taste with salt and pepper.
In a salad bowl, combine the arugula and lamb's lettuce with the carrot and cucumber. Serve the sweet potato mash on plates. Top with the steak and the onion jus. Serve the salad alongside and garnish with the almond flakes.
