Rib-Eye Steak and Truffled Potato Gratin
with Spinach and a Roasted Garlic and Tomato Sauce
Rib-Eye Steak and Truffled Potato Gratin
Juicy rib-eye pairs with creamy truffled potato gratin, fresh spinach, and a rich roasted garlic tomato sauce for an elegant, comforting steak dinner.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- ¼ ounce Chives
- 1 teaspoon Dried Rosemary
- 2 tablespoon Flour
- 2 clove Garlic
- 6.75 ounce Milk
- ¼ cup Parmesan Cheese
- 12 ounce Rib-Eye Steak
- 1 unit Roma Tomato
- 5 ounce Spinach
- 0.7 ounce Truffle Zest
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 3 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
American
PDF
DifficultyEasy
Total Time50m
Calories890
Protein44g
Carbs46g
Fat58g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use unsweetened oat or soy milk and a plant-based cheese in place of the milk and Parmesan. To avoid wheat, swap the flour for a gluten-free thickener and pair with a gluten-free side if needed.
What to serve with it
Serve with a crisp green salad or roasted green beans to balance the rich steak and gratin. A bold red wine or sparkling water with lemon also works well alongside the savory sauce.
