Topped with Feta and Toasted Almonds
Grilled ribeye gets a finishing sprinkle of truffle salt when it comes off the BBQ, making it feel extra special. Served with tomato, cucumber and grilled stone fruit salad topped with feta and toasted almonds, you'll be thinking about the smoky-sweet-salty flavours for days. Ingredients: Ribeye steak • Peaches • Roma tomatoes • Cucumber • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Almonds • Red wine vinegar (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors)
Allergens
Utensils
Tags
Ribeye Steak
370 g
Truffle Sea Salt
2 g
Tomato
2 unit(s)
Stone Fruit
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Mini Cucumber
1 unit(s)
Red Wine Vinegar
1 tbsp
Whole Grain Mustard
1 tbsp
Garlic, cloves
1 unit(s)
Almonds, sliced
28 g
Arugula and Spinach Mix
56 g
Sugar*
2 tsp
Salt*
1 tsp
Pepper*
1 tsp
Oil*
2.5 tbsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Wash and dry all produce.
- Halve, then pit stone fruit. (NOTE: If stone fruit are too firm, slice into quarters instead.)
- In a small bowl, toss stone fruit with 2 tsp (4 tsp) sugar and 1 tsp (2 tsp) oil.
- Pat steak dry with paper towels. Season with 1/2 tbsp (1 tbsp) oil, salt and pepper.
- Add steak to grill. Cook steak for 4-6 min per side, flipping once, 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.
- Add stone fruit halves to the grill, cut-sides down. Grill for 2-3 min, without flipping, until stone fruit are charred on cut-sides. (NOTE: For quartered stone fruit, lay slices perpendicular to the grill so they don't fall through.) Transfer stone fruit to a plate.
- Halve cucumber lengthwise. Cut into 1/4-inch half moons.
- Quarter tomatoes. Cut into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- In a large bowl, whisk red wine vinegar, mustard, garlic and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To the bowl with dressing, add tomatoes and cucumber. Add arugula and spinach mix and toss to combine.
- Cut grilled stone fruit into quarters.
- Thinly slice steak.
- Divide salad between plates and top with grilled stone fruit, feta and almonds.
- Divide steak between plates and season with truffle salt.
670
kcal
Calories
43
g
Fat
11
g
Saturated Fat
24
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
50
g
Protein
105
mg
Cholesterol
1920
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
