What you'll be getting:

Steak and Potatoes with Broccolini 

Per Serving

6 oz ribeye steak

125 g parboiled, pre-seasoned, potatoes

80 g broccolini

1/8 c seasoning juice (white balsamic vinegar, lemon juice, avocado oil, nutritional yeast, mustard powder, salt, pepper)

1 t avocado oil

Equipment needed: lined sheet pan, oven safe sautee pan

Preheat oven to 425. 

Place potatoes on the sheet pan. Spread them out a bit so they can brown evenly. 

When oven comes to 425, place potatoes in the oven and set timer for 20 minutes. 

To get the meat ready, place on a towel (cloth or paper) and dry off any excess liquid. 

Fold towel on top of steak and press gently to make sure it's throughly dry. 

Unfold the towel and lightly salt and pepper the steak. 

In an oven safe pan (if you do not have an oven safe pan, transfer to the sheet pan after searing), heat up the oil for searing. Once the oil is hot, carefully add the steak to the pan.I normally start cooking the meat when the timer has 10 minutes remaining. 

Sear for 2 minutes on each side. 

Once your steak has seared for 2 minutes on each side, place in the oven for another 2 minutes. 

After the steak has been in the oven for 2 minutes, pull from the oven, and transfer to a cutting board to rest. 

Using the same pan that you used for the steak, sautee the broccolini. Put your burner on high heat. Be careful, the handle will be hot. 

Add the seasoning liquid and cover with a lid for a minute or two.

Cook until most of the liquid evaporates, but not all. Remove from the heat. 

Slice up the meat, or leave it whole, whatever you prefer.

When the timer goes off, pull the potatoes from the oven and begin plating up your dinner. From start to finish, this meal took 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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