with Balsamic-Cranberry Roasted Veggies
Ingredients: Russet potato • Ribeye steak • Butternut squash • Brussels sprouts • Mushrooms • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Dried cranberries (cranberries, sugar, sunflower oil) • Herb mix (parsley, thyme) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ribeye Steak
370 g
Russet Potato
2 unit(s)
Butternut Squash, cubes
170 g
Brussels Sprouts
170 g
Garlic Salt
4 g
Dried Cranberries
28 g
Mushrooms
113 g
Beef Broth Concentrate
1 unit(s)
Balsamic Glaze
2 tbsp
Parsley and Thyme
14 g
Cream Sauce Spice Blend
10 g
Milk*
2 tbsp
Oil*
1.5 tbsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
Butter*
3 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove and discard outer leaves, then trim and discard stem ends of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- To an unlined baking sheet, add Brussels sprouts, squash and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 22-26 min, stirring halfway, until tender and golden.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, thinly slice mushrooms.
- Strip thyme leaves from stems.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high.
- Pat steak dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Cook for 2-3 min per side, until browned. Remove from heat and transfer steak to an unlined baking sheet.
- Roast in the middle of the oven for 4-8 min or until cooked to desired doneness.** When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- While the steak cooks, Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (1/4 cup) butter, remaining garlic salt and 2 tbsp (1/4 cup) milk into potatoes until creamy. Season with salt and pepper.
- Reheat the same pan over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan 30 sec, until butter melts.
- Add mushrooms and thyme. Cook for 4-5 min, stirring often, until tender and golden.
- Add Cream Sauce Spice Blend. Stir to coat.
- Add broth concentrate, half the balsamic glaze,1/2 cup (1 cup) water and any beef resting juices. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- To roasted veggies, add cranberries and remaining balsamic glaze. Toss to coat.
- Thinly slice steak.
- Divide mash, veggies and steak between plates.
- Spoon mushroom sauce over steak and mash.
- Sprinkle parsley over top.
940
kcal
Calories
44
g
Fat
19
g
Saturated Fat
90
g
Carbohydrate
28
g
Sugar
10
g
Dietary Fiber
54
g
Protein
140
mg
Cholesterol
1590
mg
Sodium
1.5
g
Trans Fat
2500
mg
Potassium
150
mg
Calcium
9.5
mg
Iron
