Grass-Fed Rib Steak with Goat Cheese Butter
Chioggia Beet & Radicchio Panzanella
Cooking time
30 minutes
Servings
2/4
Calories
1230 /serving
Shall we start with the salad? If two specialty Italian produce items—striated Chioggia beets and crimson radicchio—weren’t enough to make it shine, the caper-olive vinaigrette sure would. All that colour, plus the sight of goat cheese butter melting over seared AAA beef, makes this one a stunner.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 1 Shallot (or onion)
- 1 Radicchio
- 225g Chioggia beets
- 25g Roasted pepitas (pumpkin seeds)
- 30g Olive miscela
- 10g Capers
- 30ml Balsamic vinegar
- 30g Goat cheese
- 1 Garlic focaccia bun
Contains: Barley • Milk • Rye • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
83 g
Saturated Fat
30 g
Sodium
920 mg
Total Carb
49 g
Sugars
14 g
Protein
77 g
Fibre
7 g
Preparation
Roast the beets & make the croutons
- Preheat the oven to 450°F.
- Peel and halve the beets; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 17 to 20 min., until tender.
- Tear the focaccia into bite-size pieces.
- In the last 5 min., add the focaccia.
Mise en place
- Meanwhile, set the cheese and 2 tbsp butter (double for 4 portions) aside to come up to room temperature.
- Halve, peel and thinly slice the shallot.
- Quarter the radicchio; tear into bite-size pieces.
- Roughly chop the capers.
Make the goat cheese butter
- In a medium bowl, combine the cheese, butter and S&P.
Cook the steak
- Pat the steak dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- In a large bowl, combine the vinegar, capers, olive miscela, 2 tbsp oil (double for 4 portions) and S&P.
- Add the beets, croutons, radicchio, pepitas and shallot; toss well.
Plate your dish
- Divide the steak and salad between your plates.
- Spoon the goat cheese butter over the steak. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
