L’Artisan Valentine’s Day: AAA Bone-In Rib Steak for Two
with Smoked Cheddar, Dill & Buttermilk Vinaigrette
Cooking time
35 minutes
Servings
2/4
Calories
1200 /serving
This spectacular steak supper unfolds with multi-faceted flavours. It starts with a luscious bone-in rib steak seared to tenderness in a classic pairing with oven-crisped fingerling potatoes. Complement the main attraction with a salad of just-cooked string beans and beets, dressed in a ranchy dill and buttermilk vinaigrette. Waft morsels of smoked cheddar over top to unlock another dimension.
We will send you:
- 22oz AAA Bone-in beef rib steak
- 450g Fingerling potatoes
- 1 Bunch of dill
- 200g String beans
- 450g Yellow beets
- 15ml White vinegar
- 60ml Buttermilk
- 43ml Sour cream
- 1 Smoked cheddar slice
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
57 g
Saturated Fat
23 g
Sodium
610 mg
Total Carb
73 g
Sugars
23 g
Protein
105 g
Fibre
13 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Boil the beets
Meanwhile, peel and medium-dice the beets. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Drain and set aside to cool. Wipe out the pot. Fill the same pot with salted water and bring to a boil.
Mise en place
Meanwhile, remove the stem ends of the string beans. Pick the dill fronds off the stems; roughly chop the fronds. Crumble the smoked cheddar. In a small bowl, make the vinaigrette by combining the buttermilk, sour cream, vinegar, ¾ of the dill, ½ the remaining spices, salt and a big pinch of pepper.
Cook the steak
Pat the steak dry with paper towel; season with the remaining spices and 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, or until cooked as desired. Transfer to a cutting board and let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain; season with salt.
Blanch the string beans
Meanwhile, add the string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Make the salad & serve
In a large bowl, combine the string beans, beets, vinaigrette, ½ the smoked cheddar and S&P. Divide the potatoes, salad and steak between your plates. Garnish the salad and potatoes with the remaining dill and smoked cheddar. Drizzle the steak with olive oil. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
