Garlic Herb Rib-Eye & Loaded Baked Potatoes

Bring elevated, restaurant-style flavors to your kitchen

Allergens: Milk, Eggs, Wheat

Total: 40 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    4½ tablespoon

  • Cheddar Cheese

    ½ cup

  • Brussels Sprouts

    16 ounce

  • Grass-Fed Rib-Eye Steak

    16 ounce

  • Mayonnaise

    2 tablespoon

  • Garlic Herb Butter

    2 tablespoon

  • Crispy Fried Onions

    1 unit

  • Scallions

    2 units

  • Dijon Mustard

    2 teaspoon

  • Russet Potato

    12 ounce

  • Pepitas

    ½ ounce

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    4 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

Cooking steps
1

  • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

  • Poke potatoes all over with a fork and place on a microwave-safe plate. Rub with oil; season with salt and pepper.

  • Microwave, flipping halfway through, until tender, 9-13 minutes.

  • Meanwhile, trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.

Ingredient Quantities

  • Brussels Sprouts

    16 ounce

  • Scallions

    2 units

  • Salt

    1 teaspoon (tsp)

2

  • Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. Place potatoes on empty side of sheet. Roast veggies on middle rack until browned and slightly crispy, 18-22 minutes (for 4 servings, place brussels sprouts and potatoes on separate sheet trays and swap racks halfway through).

  • Transfer potatoes to a plate; transfer Brussels sprouts to a medium bowl. Reserve baking sheet (you'll use it in Step 4).

Ingredient Quantities

  • Brussels Sprouts

    16 ounce

  • Salt

    1 teaspoon (tsp)

3

  • To bowl with roasted Brussels sprouts, add scallion whites, mayonnaise, mustard, half the sour cream, salt, and pepper. Toss until everything is coated and combined.

  • Refrigerate until ready to serve.

Ingredient Quantities

  • Sour Cream

    4½ tablespoon

  • Brussels Sprouts

    16 ounce

  • Mayonnaise

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

4

  • Pat steak* dry with paper towels; season all over with salt and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer to baking sheet used for veggies.

  • Roast steak on middle rack until cooked to desired doneness, 10-12 minutes.

  • Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. TIP: Don't skip this step—it's essential for a juicy steak!

Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

5

  • While steak rests, halve potatoes lengthwise; fluff insides with a fork. (TIP: Use a pair of tongs to hold those hot potatoes!) Top each potato with 1 TBSP plain butter; season with salt and pepper.

  • Top potatoes with cheddar and remaining sour cream; garnish with crispy fried onions and scallion greens.

Ingredient Quantities

  • Sour Cream

    4½ tablespoon

  • Crispy Fried Onions

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

6

  • Thinly slice steak crosswise; transfer to a serving plate and top with garlic herb butter. Garnish Brussels sprouts with pepitas.

  • Serve steak, roasted Brussels sprouts salad, and loaded baked potatoes family style.

Ingredient Quantities

  • Brussels Sprouts

    16 ounce

  • Garlic Herb Butter

    2 tablespoon

  • Pepitas

    ½ ounce

  • Butter

    2 tablespoon (tbsp)