Ribeye Steaks & Spring Panzanella with Pickled Pepper Butter
Premium

Ribeye Steaks & Spring Panzanella

with Pickled Pepper Butter

45 MIN
+$14.99/serving 4 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
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

WHY WE LOVE THIS DISH
This elegant steak dish pairs tender, buttered ribeye with a vibrant panzanella (or Italian bread salad) featuring seasonal spring vegetables like sugar snap peas and asparagus.

TECHNIQUE TO HIGHLIGHT
First, you’ll sear the steaks in a hot pan to caramelize their natural sugars and develop a crisp, brown crust, then transfer them to the oven to finish cooking through gently and evenly to your desired temperature.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1100 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Ribeye Steaks & Spring Panzanella with Pickled Pepper Butter
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 2 Small Baguettes
  • 4 oz Arugula
  • 1 bunch Mint
  • ¾ lb Asparagus
  • ½ lb Sugar Snap Peas
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 3 oz Feta Cheese
  • ¼ cup Buttermilk
  • 1 Lemon
  • 1 clove Garlic
  • 1 oz Pitted Niçoise Olives
  • 1 oz Pickled Peppadew Peppers
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Mayonnaise
  • 2 oz Salted Butter
time-saving
tips & techniques
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve crosswise. Pick the mint leaves off the stems. Roughly chop the peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the buttermilk, mayonnaise, cheese (crumbling before adding), and as much of the garlic paste as you’d like. Season with salt and pepper. In a separate bowl, combine the chopped peppers and softened butter. Using a fork, mash until thoroughly combined.

Cook the steaks
2 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. 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 croutons
3 Make the croutons

Meanwhile, line a separate sheet pan with foil. Transfer the diced baguettes to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven.

Cook the vegetables
4 Cook the vegetables

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Make the panzanella
5 Make the panzanella

To the bowl of dressing, add the croutons, cooked vegetables, olives, and arugula; toss to thoroughly coat. Taste, then season with salt and pepper if desired.

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 panzanella. Top the steaks with the pickled pepper butter. Garnish the panzanella with the mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve crosswise. Pick the mint leaves off the stems. Roughly chop the peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the buttermilk, mayonnaise, cheese (crumbling before adding), and as much of the garlic paste as you’d like. Season with salt and pepper. In a separate bowl, combine the chopped peppers and softened butter. Using a fork, mash until thoroughly combined.

2 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. 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 croutons
3 Make the croutons

Meanwhile, line a separate sheet pan with foil. Transfer the diced baguettes to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven.

4 Cook the vegetables

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Cook the vegetables
Make the panzanella
5 Make the panzanella

To the bowl of dressing, add the croutons, cooked vegetables, olives, and arugula; toss to thoroughly coat. Taste, then season with salt and pepper if desired.

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 panzanella. Top the steaks with the pickled pepper butter. Garnish the panzanella with the mint leaves (tearing just before adding). Enjoy!

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