Ribeye Steak & Spicy Vegetable Hash with Marinated Cucumber

Ribeye Steak & Spicy Vegetable Hash

with Marinated Cucumber

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s recipe puts a Southwestern spin on the classic steak dinner. At the base of our hash are twice-cooked potatoes—boiled for creamy interiors, then sautéed for crispy exteriors. We’re cooking them alongside tender summer squash and poblano pepper, known for its smoky heat. (Chefs, your squash may be green zucchini, grey zucchini, or yellow squash.) And to spoon over the hash and steak, a creamy sauce with pickled jalapeño, lime juice, and fresh cilantro adds a cooling finish with a bit of kick.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the lime. Medium dice the potatoes. Peel the garlic; using the flat side of your knife, gently smash each clove once to flatten. Roughly chop the cilantro leaves and stems. Medium dice the squash. Halve the cucumber lengthwise; thinly slice crosswise. Place in a bowl with the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Cook the potatoes & garlic:
2 Cook the potatoes & garlic:

While the cucumber marinates, add the potatoes and garlic to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Cook the steak:
3 Cook the steak:

While the potatoes cook, pat the steak dry with paper towels. Season with salt and pepper on both sides. In a large, high-sided pan (or cast iron pan, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

Make the sauce:
4 Make the sauce:

While the steak cooks, in a bowl, combine the crème fraîche, half the cilantro, the juice of the remaining lime wedges, and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper to taste.

Make the hash:
5 Make the hash:

While the steak rests, to the pan of reserved fond, add the cooked potatoes and garlic. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add the squash and poblano pepper; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.

Slice the steak & plate your dish:
6 Slice the steak & plate your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the hash and sliced steak between 2 dishes. Top the steak with the marinated cucumber (including any marinating liquid). Garnish with the remaining cilantro. Serve with the sauce on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & marinate the cucumber:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the lime. Medium dice the potatoes. Peel the garlic; using the flat side of your knife, gently smash each clove once to flatten. Roughly chop the cilantro leaves and stems. Medium dice the squash. Halve the cucumber lengthwise; thinly slice crosswise. Place in a bowl with the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

2 Cook the potatoes & garlic:

While the cucumber marinates, add the potatoes and garlic to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Cook the potatoes & garlic:
Cook the steak:
3 Cook the steak:

While the potatoes cook, pat the steak dry with paper towels. Season with salt and pepper on both sides. In a large, high-sided pan (or cast iron pan, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

4 Make the sauce:

While the steak cooks, in a bowl, combine the crème fraîche, half the cilantro, the juice of the remaining lime wedges, and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper to taste.

Make the sauce:
Make the hash:
5 Make the hash:

While the steak rests, to the pan of reserved fond, add the cooked potatoes and garlic. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add the squash and poblano pepper; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.

6 Slice the steak & plate your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the hash and sliced steak between 2 dishes. Top the steak with the marinated cucumber (including any marinating liquid). Garnish with the remaining cilantro. Serve with the sauce on the side. Enjoy!

Browse Steps
1 of 6