Father's Day

Garlic-Herb Ribeye Steak

with Arugula & Nectarine Panzanella

45 MIN

+$14.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
This delicious summer steak dish pairs tender ribeye steak with a vibrant panzanella (or Italian bread salad) featuring sweet nectarine and spicy Calabrian chile paste.

TECHNIQUE TO HIGHLIGHT
First, you’ll sear the steak in a hot pan to caramelize its natural sugars and develop a crisp, brown crust, then transfer it to the oven to finish cooking through gently and evenly to your desired temperature.
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Nutrition

PER SERVING
Calories

1390 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
1 Nectarine
2 Small Baguettes
4 oz Grape Tomatoes
1½ tsps Calabrian Chile Paste
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 bunch Mint
2 oz Arugula
1 Tbsp Red Wine Vinegar
¼ cup Mayonnaise
1 oz Garlic & Herb Flavored Butter
1 oz Castelvetrano Olives (May Contain Pits)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Halve the tomatoes. Halve, pit, and medium dice the nectarine. Roughly chop the olives (if necessary, remove the pits). In a large bowl, combine the halved tomatoes, diced nectarine, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the croutons & start the panzanella

Line a sheet pan with foil. Transfer the diced baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Reserving the sheet pan (and foil), transfer the croutons to the bowl of marinated tomatoes and nectarine.

3 Cook the steak

Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Carefully transfer to the reserved sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Finish the panzanella

While the steak rests, pick the mint leaves off the stems. To the bowl of panzanella, add the mayonnaise, arugula, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; toss to thoroughly coat. Taste, then season with salt and pepper if desired.

5 Slice the steak & serve your dish

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the finished panzanella. Top the steak with the softened butter. Garnish the panzanella with the mint leaves (tearing just before adding). Enjoy!