Stashcook: Meal Planner & Recipe Keeper

Herb-Crusted Ribeye with Garlic Potatoes and Arugula Salad Recipe

Name: Herb-Crusted Ribeye with Garlic Potatoes and Arugula Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 4 Ribeye Steaks (about 8 oz each); 30 g Fresh Thyme; 2 Tbsp Brown Sugar; 6 Tbsp Red Wine Vinegar; 1 Tbsp Honey; 4 Medium Potatoes; 100 g Arugula; 1/2 Lemon; 4 Tbsp Olive Oil; 50 g Shaved Parmesan; 4 Cloves of Garlic; Salt and Pepper to taste

Stashcook

This is a yummy steak dinner with crunchy garlic potatoes and a fresh arugula salad. The steak has herbs and is cooked until it's just right. The potatoes are baked until they're crispy. It's a fancy meal that's not too hard to make!

Ingredients

4 Ribeye Steaks (about 8 oz each)

30 g Fresh Thyme

2 Tbsp Brown Sugar

6 Tbsp Red Wine Vinegar

1 Tbsp Honey

4 Medium Potatoes

100 g Arugula

1/2 Lemon

4 Tbsp Olive Oil

50 g Shaved Parmesan

4 Cloves of Garlic

Salt and Pepper to taste

Method

Preheat your oven to 200°C/392°F for the potatoes.

Cut the potatoes into 1-inch cubes and place them on a baking sheet. Finely chop 2 cloves of garlic and sprinkle over the potatoes with half of the thyme leaves. Season with salt and pepper, drizzle with 2 tablespoons of olive oil, and toss to coat. Bake for 40 minutes, turning halfway through until golden and crispy.

While the potatoes are baking, prepare the steak. In a small bowl, mix the red wine vinegar, brown sugar, and honey. Set aside for the glaze.

Season the ribeye steaks with salt, pepper, and the remaining thyme leaves, pressing them onto the surface of the meat. Let them sit at room temperature for 10 minutes.

Heat a grill pan over medium-high heat. Add the steaks and cook for about 5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the pan and let them rest for 10 minutes.

While the steak rests, prepare the arugula salad. In a bowl, toss the arugula with the juice of half a lemon, 2 tablespoons of olive oil, salt, and pepper.

Reheat the vinegar glaze on low heat until it thickens slightly.

To serve, place a handful of arugula salad on each plate. Slice the ribeye steaks against the grain and arrange on top of the salad. Drizzle the glaze over the steak and garnish with shaved Parmesan. Serve with the crispy garlic potatoes on the side.

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