20 oz Rib-Eye Steaks
with Chili-Tomato Jam, Scallion Mashed Potatoes, and Roasted Carrots
20 oz Rib-Eye Steaks
Juicy rib-eye steaks pair with sweet-spicy chili-tomato jam, creamy scallion mashed potatoes, and tender roasted carrots for a bold, comforting dinner.
Ingredients
For 2 servings
- 4 unit Carrots
- 1 teaspoon Chili Flakes
- 2 clove Garlic
- 2 teaspoon Honey
- 20 ounce Rib-Eye Steak
- 2 unit Roma Tomato
- 2 unit Scallions
- 4 tablespoon Sour Cream
- 2 teaspoon White Wine Vinegar
- 16 ounce Yukon Gold Potatoes
Additional Ingredients
- 3 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories1210
Protein63g
Carbs67g
Fat79g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain FriendlySpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free plate, swap the sour cream in the mash for a plant-based alternative or olive oil, keeping the potatoes still creamy. If you want less heat or no spice, use mild paprika instead of the chili element and add extra tomato for sweetness.
What to serve with it
Serve with a simple green salad or steamed green beans to balance the rich steak and creamy potatoes. A crusty loaf or buttered rolls work well to soak up the sweet-spicy tomato jam and round out the meal.
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