Careme

Ingredients

• Bone In Beef Ribeye Steak - 1 Lb 1 lb steak 12.49
• Signature SELECT/FARMS Gold Potatoes Prepackaged - 5 Lb 12 oz, cut into bite-size chunks 5.49
• Broccoli Crown 1 lb, cut into florets 2.24
• Yellow Onion 1/2 medium, thinly sliced 1.12
• Signature SELECT/FARMS Lemons Prepacked Bag 1/2 lemon, juiced 2.99
• Garlic 2 cloves, minced 0.89
• Basil Hydroponic Prepacked 1 tablespoon, torn or finely sliced 3.99
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry Dijon mustard 1 teaspoon
• Pantry red wine vinegar 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 12 ounces gold potatoes into bite-size chunks, cut 1 pound broccoli crown into florets, thinly slice 1/2 medium onion, mince 2 garlic cloves, juice 1/2 lemon, and tear 1 tablespoon basil.
2. Toss the 1 pound broccoli florets with 1 tablespoon olive oil, half the minced garlic, kosher salt, and black pepper. Spread on a sheet pan and roast for 18 to 20 minutes until browned at the edges and tender.
3. At the same time, place the 12 ounces cut gold potatoes in salted water, bring to a boil on the stove, and simmer 10 to 12 minutes until just tender. Drain well.
4. While the potatoes cook, whisk together 1 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of kosher salt, black pepper, and the sliced 1/2 medium onion in a bowl. Fold the hot drained potatoes into this dressing so they absorb the flavor. Let them sit while you cook the steak.
5. Pat the 1 pound bone-in ribeye dry and season generously with kosher salt and black pepper. Heat a heavy skillet over medium-high heat. Sear the ribeye for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, adjusting for thickness.
6. In the last minute of cooking, add 1 tablespoon butter and the remaining minced garlic to the skillet. Tilt the pan and spoon the foaming butter over the ribeye. Transfer the steak to a board to rest for 8 minutes.
7. Fold the torn 1 tablespoon basil into the warm potato salad and taste for seasoning. If needed, brighten with another small squeeze of lemon.
8. Slice the ribeye away from the bone, then cut into thick slices. Plate by swiping a mound of warm potato salad across each plate, leaning sliced steak against it, and adding roasted broccoli alongside for a green, charred contrast. Spoon any garlic butter from the resting board over the steak before serving.