Meal Kit
Seared Ribeye Steak
With Roasted Root Vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Chef
Justin Paruszkiewicz
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)
- 32 oz. Ribeye
- 8 oz. Parsnips
- 1 Yellow Onion
- 6 oz. Carrots
- 1⅗ oz. Radishes
- 2 Garlic Cloves
- 1 Rosemary Sprig
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.
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Nutrition (per serving) d3VlGNqD
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Calories880
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Carbohydrates35g
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Net Carbs27g
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Fat38g
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Protein94g
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Sodium350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Mixing Bowl
Cooking Guidelines
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
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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.
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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.
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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.
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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.
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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.
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