Ribeye Steaks & Creamy Truffle Potatoes with Blood Orange & Arugula Salad
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Ribeye Steaks & Creamy Truffle Potatoes

with Blood Orange & Arugula Salad

55 MIN
+$12.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s rich and decadent thanks to juicy ribeyes and creamy truffle-dressed potatoes, mushrooms, and spinach, yet delightfully balanced with an herbaceous gremolata on the steaks and a refreshing side salad.

INGREDIENT IN FOCUS
A beloved winter citrus, blood oranges get their unique, deep red coloring from a special pigment that develops only at night in cool temperatures. Their sweet, berry-like flavor makes them ideal for perking up simple salads.
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  • Nutrition
    PER SERVING
  • Calories
    1030 Cals (est.)
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fresh
ingredients
Ribeye Steaks & Creamy Truffle Potatoes with Blood Orange & Arugula Salad
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 5 oz Baby Spinach
  • ½ lb Mushrooms
  • 4 oz Arugula
  • 1 Lemon
  • 1¼ lbs Potatoes
  • 1 Shallot
  • ½ cup Cream
  • 1 Blood Orange
  • ⅓ cup Crispy Onions
  • 5 Tbsps Chicken Demi-Glace
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Parsley
  • ¼ cup Roasted Pistachios
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Thinly slice the mushrooms. Peel the orange; halve lengthwise, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the crispy onions. Roughly chop the parsley leaves and stems. To make the gremolata, in a bowl, combine the lemon zest, chopped crispy onions, and chopped parsley. Season with pepper. Mix to thoroughly combine. To make the dressing, in a separate, large bowl, combine the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper.

Cook the steaks
2 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 10 to 12 minutes, turning occasionally, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 10 to 14 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 steaks 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.

Cook the potatoes
3 Cook the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Cook & finish the vegetables
4 Cook & finish the vegetables

Once the potatoes have cooked, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot and sliced mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cooked potatoes, spinach, demi-glace (carefully, as the liquid may splatter), and cream. Cook, stirring occasionally, 5 to 7 minutes, or until the spinach has wilted and the liquid has slightly reduced in volume. Turn off the heat. Add as much of the truffle zest as you’d like. Stir until thoroughly combined. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish
5 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the arugula, sliced orange, cheese, and pistachios. Season with salt and pepper; toss to combine. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished vegetables and salad on the side. Top the steaks with the gremolata. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Thinly slice the mushrooms. Peel the orange; halve lengthwise, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the crispy onions. Roughly chop the parsley leaves and stems. To make the gremolata, in a bowl, combine the lemon zest, chopped crispy onions, and chopped parsley. Season with pepper. Mix to thoroughly combine. To make the dressing, in a separate, large bowl, combine the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper.

2 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 10 to 12 minutes, turning occasionally, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 10 to 14 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 steaks 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.

Cook the steaks
Cook the potatoes
3 Cook the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

4 Cook & finish the vegetables

Once the potatoes have cooked, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot and sliced mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cooked potatoes, spinach, demi-glace (carefully, as the liquid may splatter), and cream. Cook, stirring occasionally, 5 to 7 minutes, or until the spinach has wilted and the liquid has slightly reduced in volume. Turn off the heat. Add as much of the truffle zest as you’d like. Stir until thoroughly combined. Taste, then season with salt and pepper if desired.

Cook & finish the vegetables
Make the salad & serve your dish
5 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the arugula, sliced orange, cheese, and pistachios. Season with salt and pepper; toss to combine. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished vegetables and salad on the side. Top the steaks with the gremolata. Serve the remaining lemon wedges on the side. Enjoy!

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