We know what you’re thinking. All of the home projects and dog photos are great, but something is missing from these feel-good posts. We hear you – and we’ve got you covered. Introducing: Quarantine Cuisine!
LEAP Residential Efficiency Retrofit Technicians Jamal and Kevin are former chefs, and they’re bringing you a delicious recipe to try at home. This #GoodFeelsFriday, we have a ribeye with smashed roasted new potatoes and sautéed green beans. Tip: if you’d like a ‘greener’ take on this recipe, swap in your favorite vegetarian entree alternative for the ribeye, and/or limit making meals with beef to once a month.
Ingredients and prep:
- Ribeye steak
- New potatoes
- Green beans
- Rosemary – fine chop – save 4 sprigs
- Thyme – fine chop
- Parsley – fine chop
- Garlic – fine chop – save 5 or 6 cloves
- Shallot – fine chop
- Butter – room temp
- Soy sauce – just a dash
- Extra virgin olive oil (EVOO)
- Red wine – any bottle you like
- Onion powder
- Garlic powder
- Cayenne pepper
- Red pepper flakes
- Salt & pepper
Instructions:
RIBEYE
- Let ribeye come to room temperature. Season well on both sides with salt & pepper, then rub and cover with butter. Let sit for 5-10 minutes.
- Heat pan with a small splash of EVOO until just before smoking point. Sear first side for 2 – 2 1/2 mins, turn ribeye and sear for about 2 minutes.
- Turn heat down to med-med high and immediately hit with a good splash of red wine and dash of soy sauce.
- Deglaze the pan (Do not forget to take a good sip of wine for yourself at this point. This is key).
- Add a good pinch of the garlic, shallot, thyme, rosemary, parsley, and a tablespoon of butter.
- Baste the steak for 1 minute, flip baste 1 minute, and remove from pan. Let rest at least 5 minutes. Save sauce from the pan to spoon over steak on a plate.
NEW POTATOES
- Preheat oven to 450°F.
- Parboil potatoes in water with a few garlic cloves, a couple of sprigs of rosemary, and a couple of halved shallots until just the outside begin to soften.
- While the potatoes are boiling, heat a pan with EVOO, rosemary, and garlic (enough to cover all of the potatoes). Let sit.
- Strain everything from water.
- Gently try to flatten potatoes with the palm of your hand against a cool sheet pan.
- Toss all potatoes, garlic, rosemary, and shallots in a bowl with the rosemary garlic oil from the pan.
- Spread mix from bowl out on sheet pan and cook in the oven for 20-30 minutes, until golden brown on both sides.
- Remove from oven and toss in a bowl with butter, parsley, thyme, and rosemary.
GREEN BEANS
- Blanch green beans in boiling water for 60 seconds. Remove and place in ice-cold water. Once cooled down, remove from water.
- Sauté green beans on a medium heat with butter and small diced shallots. Add in a good pinch of onion powder and garlic powder, a scant of cayenne pepper, a pinch of red pepper flakes, and salt & pepper to taste. Saute to light brown.
Add potatoes and green beans to your plate, and your hard work is done. Bon Appétit!
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