Seared Grass-Fed Rib Steak
with Radicchio Salad & Agrodolce Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
This bone-in cut is designed for two, so why not share the cooking too? While one of you takes care of the steak, the other can get fingerling potatoes roasting, and toss together a bold Italian salad with a wonderfully sweet-sour dressing dotted with raisins.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 1 Shallot (or onion)
- 1 Radicchio
- 450g Fingerling potatoes
- 1 Head of Boston lettuce
- 2 Garlic cloves
- 7g Honey
- 30ml Red wine vinegar
- 25g Raisins
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
55 g
Saturated Fat
19 g
Sodium
270 mg
Total Carb
66 g
Sugars
16 g
Protein
70 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Halve the potatoes lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, halve, peel and thinly slice the shallot.
- Mince the garlic.
- Separate the lettuce leaves; tear the leaves.
- Quarter the radicchio; tear into bite-size pieces.
Cook the steak
- Pat the steak dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 5 to 8 min. per side, until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the vinaigrette
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shallot and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the vinegar, honey, raisins, 2 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., slightly reduced.
- Transfer to a large bowl and add 1 tbsp oil (double for 4 portions). Let cool.
Make the salad
- To the bowl of vinaigrette, add the lettuce and radicchio; toss well.
Plate your dish
- Divide the potatoes and salad between your plates.
- Top the salad with the steak. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
