Basque Ribeye with Tomato Piperade
Juicy pan-seared grass-fed ribeye, sweet summer tomato piperade, and golden potatoes make this a bold Basque-inspired steakhouse dinner for two at home.
This recipe may need another look before cooking.
It scored 7/10, below our 8/10 retry mark.
- Total time: 55 minutes
- Servings: —
- Estimated total cost: About $35–$40 using listed sale ingredients plus pantry staples.
- Calories per serving: —
Ingredients
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Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak1 steak, about 10 oz $24.99
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Fresh Large Hothouse Grown Premium Red Tomato12 oz, chopped $2.49
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Private Selection® Walla Walla Sweet Onions1/2 medium onion, thinly sliced $3.99
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Fresh Red Hothouse Bell Pepper1 pepper, thinly sliced $1.67
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Private Selection® Petite Red Gourmet Potatoes12 oz, halved or quartered $3.50
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Garlic2 cloves, minced $0.79
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Parsley2 tablespoons chopped $1.29
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Olive oil3 tablespoons, divided
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Smoked paprika1 teaspoon
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Red wine vinegar1 tablespoon
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Kosher saltto taste
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Black pepperto taste
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Crushed red pepper flakespinch, optional
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El Pensador Tempranillo 750 ml750 ml $9.99
Instructions
Swipe a step aside or click its number when it’s done.
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Pat the ribeye very dry, season generously with salt and black pepper, and let it sit at room temperature while you prep; halve or quarter the potatoes, thinly slice the Walla Walla onion and bell pepper, chop the tomato, mince the garlic, and chop the parsley.
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Put the potatoes in a saucepan, cover with cold salted water, bring to a boil, and cook until just tender, 10 to 12 minutes; drain well, return them to the warm empty pan for 1 minute to steam-dry, then toss with 1 tablespoon olive oil, salt, pepper, and 1/2 teaspoon smoked paprika.
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While the potatoes boil, heat a heavy skillet over medium-high heat, add 1 tablespoon olive oil, and sear the ribeye 3 to 4 minutes per side for medium-rare, or until the thickest part reaches about 130°F; transfer to a cutting board and rest at least 8 minutes.
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Start crisping the drained potatoes cut-side down in a second skillet over medium-high heat while the steak rests; cook 10 to 12 minutes, turning occasionally, until deeply golden and hot, then keep over low heat until serving.
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In the steak skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil if the pan looks dry; add the onion and bell pepper with a pinch of salt and cook 5 to 6 minutes, scraping up the beef fond, until softened.
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Stir in the garlic, remaining 1/2 teaspoon smoked paprika, and optional red pepper flakes for 30 seconds, then add the chopped tomato and cook 6 to 8 minutes until juicy and lightly thickened; stir in the red wine vinegar and half the parsley.
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Slice the rested ribeye against the grain and spoon any resting juices into the piperade; taste the piperade and adjust with salt, pepper, or a tiny splash more vinegar if needed.
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Plate the sliced ribeye with the warm tomato piperade spooned over or alongside, add the crisp potatoes, and finish with the remaining parsley.
Want more detail? See the temperature guide.
Health: Serves 2; about 620 calories per serving with high protein, moderate carbohydrates, and a balanced amount of fat for a steak dinner.
Drink pairing: Tempranillo complements the ribeye crust, sweet peppers, and tomato-vinegar brightness.
Wine picks:
- El Pensador Tempranillo 750 ml $9.99 750 ml
- Evodia Garnacha Red Blend Spanish Wine 750 ml $15.99 750 ml
Why it works: Two complementary Spanish reds: a classic Tempranillo to mirror the ribeye’s savory crust and cut the fat, plus a Garnacha-based blend for ripe red-fruit and spice that plays nicely with the sweet peppers, smoked paprika and tomato-vinegar brightness. Serve slightly below room temperature (60–64°F) and decant 20–30 minutes if you prefer softer tannins.