THE CORVALLIS CARROT
What you'll be getting:
Steak and Potatoes
5 oz ribeye steak (the steaks were 10 oz, some steaks were cut in half, others were left whole depending on how many servings you have)
120 g potatoes (parboiled and tossed in grape seed oil, nutritional yeast, salt, and pepper)
100 g veggies (green beans, carrots, Brussels sprouts)
1/4 c gravy (beef broth, onions, garlic, rosemary, thyme, salt, pepper, nutritional yeast, fines herbes, corn starch)
1 T rosemary oil (rosemary, oil, salt, pepper)
Equipment needed: sautee pan and lined sheet pan
Preheat oven to 425
Place the potatoes and veggies on a sheet pan. When the oven reaches 425, place the sheet pan in the oven. Set a timer for 10 minutes.
When you have 4 minutes remaining on the timer, begin heating up your pan for the steak. If meat tends to stick in your pan, drizzle a little oil, but not a lot, into the pan. When the pan is hot, add the meat.
Sear for 2 minutes and then flip the steak over.
When the time for the potatoes and veggies goes off, pull the sheet pan from the oven and place the steak on it.
Drizzle the oil over the veggies, potatoes and steak. Return to the oven for another 5-10 minutes. If you prefer medium rare, 5 minutes, 10 minutes will give you more of a medium cook to the steak.
When the timer goes off, pull the sheet pan from the oven. Let the steak rest for 2 minutes. While the steak is resting, pour the gravy into the pan that had the steak in it. Cook it until the gravy begins to thicken (less than a minute). Then remove from the heat. If it gets a bit too thick you can thin it out with a little water.
After the steak has rested it will be ready to plate. Finish by pouring gravy over everything. From start to finish this dinner takes less than 30 minutes. Enjoy.