Savoury Grass-Fed AAA Rib Steak
Herbed Goat Cheese Butter & Roasted Broccolini
Cooking time
30 minutes
Servings
2/4
Calories
1220 /serving
The steaks are wonderfully high for this beefy bone-in cut. Designed for two lucky diners, our AAA grass-fed steak requires just a quick pan sear before being cut into juicy slices. Spoon over demi-glace sauce for full melt-in-your-mouthiness! Roasted baby potatoes and long stems of broccolini make an elegant accompaniment. Herby compound butter is a chic cheffy touch, blended with goat cheese and lemon zest.
We will send you:
- 22oz Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 450g Baby potatoes
- 1 Bunch of parsley
- 2 Scallions
- 1 Lemon
- 2 Bunches of broccolini
- 15g Minced roasted garlic
- 12g Beef demi-glace
- 60g Goat cheese
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard
You will need:
Large pan
Zester
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
77 g
Saturated Fat
34 g
Sodium
1370 mg
Total Carb
60 g
Sugars
9 g
Protein
78 g
Fibre
13 g
Preparation
Mise en place
Preheat the oven to 450°F. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Medium-dice the potatoes. Roughly chop the parsley leaves and stems. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Zest and quarter the lemon. Remove the bottom inch of the broccolini stems (halve lengthwise if large).
Roast the potatoes & broccolini
On a lined sheet pan, toss the potatoes with a drizzle of oil, the juice of 2 lemon wedges (double for 4 portions), ½ the spices and S&P. Roast, 10 to 12 min., until partially cooked. Remove from the oven, stir and add the broccolini, a drizzle of oil and S&P; toss well. Roast, 14 to 16 min., until the vegetables are tender.
Cook the steak
Meanwhile, pat the steak dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Cover and let rest for at least 10 min. before slicing against the grain.
Make the goat cheese butter
Meanwhile, to the bowl of softened butter, add ½ the goat cheese, ½ the parsley, ½ the garlic, ½ the white bottoms of the scallions, ½ the lemon zest and S&P; stir well.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the remaining garlic and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 1 to 3 min., until slightly reduced. Off the heat, add 1 tbsp butter (double for 4 portions), and the remaining parsley and lemon zest; stir well.
Plate your dish
Divide the steak, potatoes and broccolini between your plates. Top the steak with the goat cheese butter. Garnish the broccolini with the remaining goat cheese and the dish with the green tops of the scallions. Serve the sauce and remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
