Rib-Eye Steak with Blue Cheese & Pistachio Crust

🥘 Ingredients

• balsamic glaze
  3.333 tbsp
• black pepper
• blue cheese
  6 oz
• butter
  2 tbsp
• carrot
  24 oz
• chives
  ½ oz
• cooking oil
  1 tbsp
• dijon mustard
  4 tsp
• garlic powder
  4 tsp
• grass-fed rib-eye steak
  4 lb
• heirloom grape tomatoes
  8 oz
• honey
  4 tsp
• hot honey
  1 oz
• mixed greens
  8 oz
• olive oil
  4 tbsp
• panko breadcrumbs
  ½ cup
• pistachios
  1 oz
• salt
• shallot
  4 unit
• sherry vinegar
  6.667 tbsp
• sugar
  1 tsp

🍳 Cookware

• small microwave-safe bowl
• baking sheet
• medium bowl
• large pan
• small bowl
• medium bowl
• baking sheet
• large bowl

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. Trim, peel, and thinly slice shallot into rounds. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Roughly chop pistachios . Halve heirloom grape tomatoes . Mince chives . Pat grass-fed rib-eye steak very dry.

   shallot: 4 unit, carrot: 24 oz, pistachios: 1 oz, heirloom grape tomatoes: 8 oz, chives: ½ oz, grass-fed rib-eye steak: 4 lb
2. 

   2

   In a small microwave-safe bowl , combine shallot , sherry vinegar , sugar , and a pinch of salt . Cover with plastic wrap and microwave ⏱️ 30 seconds . Refrigerate, stirring occasionally, until ready to use.

   shallot, sherry vinegar: 6.667 tbsp, sugar: 1 tsp, salt
3. 

   3

   Toss carrot on a baking sheet with a large drizzle of olive oil , salt , and black pepper . Roast on middle rack until browned and tender, 20-25 minutes. Transfer carrots to a medium bowl . Toss with hot honey until coated. Keep covered until ready to serve.

   carrot, olive oil: 4 tbsp, salt, black pepper, hot honey: 1 oz
4. 

   4

   While carrots roast, melt butter in a large pan over medium-high heat. Add panko breadcrumbs and half the pistachios ; cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a second small bowl and season with salt and black pepper . Wipe out pan. In a second medium bowl , stir together blue cheese , dijon mustard , half the garlic powder , half the panko mixture, olive oil and black pepper , gently mashing cheese to create a lumpy paste.

   butter: 2 tbsp, panko breadcrumbs: ½ cup, pistachios, salt, black pepper, blue cheese: 6 oz, dijon mustard: 4 tsp, garlic powder: 4 tsp, olive oil, black pepper
5. 

   5

   Pat grass-fed rib-eye steak very dry with paper towels; season all over with salt and black pepper . Heat a drizzle of cooking oil in pan used for panko over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer steak to a second baking sheet . Carefully top steak with blue cheese and pistachio topping. Roast on top rack until topping becomes crusty and steak is cooked to desired doneness, 10-12 minutes (12-15 minutes for 4 servings). Transfer steak to a cutting board to rest for at least ⏱️ 5 minutes .

   grass-fed rib-eye steak, salt, black pepper, cooking oil: 1 tbsp
6. 

   6

   While steak roasts, transfer half the pickled shallots and their liquid to a large bowl . Add honey , remaining garlic powder ( garlic powder ), and olive oil (2 TBSP for 4 servings). Whisk together until emulsified. Add heirloom grape tomatoes and mixed greens ; toss until evenly coated. Taste and season with salt and black pepper . Add heirloom grape tomatoes and mixed greens ; toss until everything is well coated. Taste and season with salt and black pepper .

   honey: 4 tsp, garlic powder, olive oil, heirloom grape tomatoes, mixed greens: 8 oz, salt, black pepper, heirloom grape tomatoes, mixed greens, salt, black pepper
7. 

   7

   Thinly slice grass-fed rib-eye steak against the grain. Transfer to a serving platter. Drizzle balsamic glaze over steak; top with remaining pickled shallots and chives . Top carrot with remaining pistachios . Garnish mixed greens with remaining panko mixture. Serve family style. Drizzle balsamic glaze over steak; top with remaining pickled shallots and chives . Top carrots with remaining pistachios . Garnish mixed greens with remaining pistachio panko mixture. Serve family style.

   grass-fed rib-eye steak, balsamic glaze: 3.333 tbsp, chives, carrot, pistachios, mixed greens, balsamic glaze, chives, pistachios, mixed greens