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Ribeye steak with miso cabbage and homemade chips recipe

The Kitchen
1400x919_GKBarry_Steak

Created by the Tesco Kitchen

A big sharing steak was bound to impress GK Barry, but Seema took things up a notch with homemade chunky chips seasoned with a garlic and rosemary salt and some asparagus cooked in the steak butter. To make it a really impressive meal, she’s brought on-trend cabbage to the party. It’s charred then baked in a miso cream sauce until tender and full of flavour.

See method
  • Serves 2
  • Takes 20 mins to prep and 1 hr 10 mins to cook
  • 1338 calories / serving
  • Gluten-free

Ingredients

  • 1 Tesco Finest thick-cut ribeye steak (350g)
  • 1 tsp fine sea salt

For the chips

  • 450g baking potatoes, scrubbed
  • 50ml extra virgin olive oil
  • 2 tsp fine sea salt
  • 1 tsp dried rosemary, finely chopped
  • 1 tsp garlic granules

For the cabbage

  • 2 tbsp black peppercorns
  • 1 Tesco Organic seasonal cabbage, cut in half lengthways
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 150ml dry white wine
  • 50g miso paste
  • 200ml double cream
  • chopped chives, to garnish

For the steak and asparagus

  • 1 tbsp olive oil
  • 1 tsp fine sea salt
  • 20g butter
  • 2 cloves garlic, bashed (skin left on)
  • 1 sprig rosemary
  • 125g asparagus tips

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Each serving contains

Energy
5535kJ 1338.0kcal
67%
Fat
111g
high159%
Saturates
50g
high250%
Salt
7.6g
high127%
Sugars
10g
low12%

of the Reference intake

Carbohydrate 21.8gProtein 44.8gFibre 7.4g

Method

  1. Take your steak out of the fridge, unwrap, pat it dry and season with the salt. Set aside.
  2. To prep the chips, cut the potatoes into 1.5cm thick chips. Spread them out on a large baking tray lined with baking paper, drizzle with the olive oil, and toss to coat. Sprinkle with 1 tsp salt.
  3. Put the trays into a cold oven, then set the temperature to gas 7, 220°C, fan 200°C. Cook for 30 minutes until lightly golden. Flip the chips over and return to the oven for another 10 minutes.
  4. While the chips are cooking, mix the remaining 1 tsp salt with the dried rosemary and garlic granules.
  5. Remove the tray from the oven, carefully drain off the excess oil and slide out the baking paper, leaving the chips on the tray. Return them to the oven for a final 5-10 minutes until beautifully golden and crisp.
  6. Meanwhile, prepare the cabbage. Toast the peppercorns in a dry pan over medium heat for 3 minutes until fragrant. Pound them in a pestle and mortar until coarsely crushed.
  7. In a hot, ovenproof pan, sear the cabbage halves cut-side down for 3-5 minutes until golden, then remove. Add the olive oil to the same pan along with the shallots and garlic; cook on low heat for 10 minutes until soft and sweet. Deglaze the pan with the white wine. Stir the miso into 200ml water in a jug, then tip this into the pan with the cream. Return the cabbage to the pan, cut-side facing up, and bake in the oven (at gas 7, 220°C, fan 200°C) for 30 minutes. Cover with foil if the cabbage starts to get too brown or too much of the liquid reduces.
  8. To cook the steak, put a heavy-based pan over high heat until it is very hot. Add the oil and then the steak and use a saucepan to press it down. Cook either side of the steak for 30 seconds or until it has a dark brown crust. Then continue to cook without the saucepan on top, for about 2 minutes.
  9. Turn the pan down a little and add the butter, bashed garlic cloves and rosemary for the final 1 minute of cooking, tipping the pan and spooning the melted, foaming butter continuously over the steak. It should have a gorgeous, dark brown crust and read 55-60°C on a meat thermometer, if you have one. Remove the steak and let it rest on a wire rack set over a tray. Pour most of the garlic butter over the steak.
  10. Add the asparagus tips into the remaining hot garlic butter left in the pan. Cook for 2 minutes, basting the entire time, then remove to a serving platter.
  11. Slice the rested steak against the grain using a super sharp knife. Arrange it on a platter with the garlic and rosemary and pour over the resting juices caught in the tray. Toss the chips with the garlic rosemary salt and put in a bowl. Sprinkle the chives over the cabbage and serve everything with the asparagus.
  • Tip: Seema used a pointed Tesco Organic cabbage which is seasonal. You could also use a sweetheart cabbage, if you prefer.
    • For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
    • As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.