Ribeye Steaks & Ginger-Orange Pan Sauce with Sushi Rice & Roasted Romanesco
Premium

Ribeye Steaks & Ginger-Orange Pan Sauce

with Sushi Rice & Roasted Romanesco

55 MIN
+$12.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

WHY WE LOVE THIS DISH
This wholesome steak dish gets a bright, aromatic boost from a pan sauce made with ginger, soy sauce, brown sugar, black vinegar, and a duo of orange juice and marmalade.

INGREDIENT IN FOCUS
A Chinese cuisine staple, grain-based black vinegar is more than just a source of acid, as its earthy, umami flavor shines through during the aging process, resulting in a rich complexity that lends incredible depth to a variety of dishes.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1060 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Ribeye Steaks & Ginger-Orange Pan Sauce with Sushi Rice & Roasted Romanesco
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 1 cup Sushi Rice
  • 1 head Romanesco Cauliflower
  • 1 Navel Orange
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 2 Tbsps Seasoned Black Vinegar
  • 2 cloves Garlic
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Piece Ginger
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Soy Sauce
  • 1 tsp Furikake
  • 1 Tbsp Sesame Oil
  • 2 tsps Honey
  • 2 Tbsps Orange Marmalade
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 tablespoon (you may have extra). Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the orange crosswise; squeeze into a bowl. Add the orange marmalade, garlic paste, grated ginger, worcestershire sauce, sugar, vinegar, half the soy sauce, and 2 tablespoons of water. In a separate, large bowl, combine the honey (kneading the packet before opening), sesame oil, and remaining soy sauce.

Roast & dress the cauliflower
2 Roast & dress the cauliflower

Line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of honey-sesame sauce; toss to coat. Taste, then season with salt and pepper if desired.

Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 1/4 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the steaks
4 Cook the steaks

Meanwhile, 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, turning occasionally, 10 to 12 minutes, 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.

Make the pan sauce
5 Make the pan sauce

While the steaks rest, heat the pan of reserved fond on medium-high until hot. Add the orange sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat.

Slice the steaks & serve your dish
6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the dressed cauliflower and cooked rice. Top the steaks with the pan sauce. Garnish with the furikake. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 tablespoon (you may have extra). Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the orange crosswise; squeeze into a bowl. Add the orange marmalade, garlic paste, grated ginger, worcestershire sauce, sugar, vinegar, half the soy sauce, and 2 tablespoons of water. In a separate, large bowl, combine the honey (kneading the packet before opening), sesame oil, and remaining soy sauce.

2 Roast & dress the cauliflower

Line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of honey-sesame sauce; toss to coat. Taste, then season with salt and pepper if desired.

Roast & dress the cauliflower
Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 1/4 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the steaks

Meanwhile, 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, turning occasionally, 10 to 12 minutes, 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
Make the pan sauce
5 Make the pan sauce

While the steaks rest, heat the pan of reserved fond on medium-high until hot. Add the orange sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat.

6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the dressed cauliflower and cooked rice. Top the steaks with the pan sauce. Garnish with the furikake. Enjoy!

Slice the steaks & serve your dish
Browse Steps
1 of 6