Kitchen Diaries: Ribeye Steak for Two With Mushroom and Potato Hash

January 26, 2016

Steak is the ultimate fancy-pants dish, and I was in the mood for something spectacular, with this and this under my belt. For my final Blue Apron recipe, I prepared the Ribeye Steak for Two With Mushroom and Potato Hash.

1 Ribeye Steak
3 Ounces Oyster Mushrooms
2 Ounces Cremini Mushrooms
¾ Pound Russet Potato
1 Bunch Rosemary
1 Shallot

Is your mouth watering yet? Read more about my latest Kitchen Diaries after the jump!

Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potato. Cut the cremini and oyster mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.

Roast the potato: Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 24 to 26 minutes, or until golden brown. Remove from the oven and set aside in a warm place.

Cook the steak: Once the potato has roasted for about 10 minutes, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the cooked steak with aluminum foil and set aside to rest for at least 5 minutes.

Start the hash: While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cremini and oyster mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Season with salt and pepper.

Finish the hash and serve your dish: Add the shallot, roasted potato and all but a pinch of the rosemary to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the shallot has softened. Remove from heat and season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steak; thinly slice crosswise against the grain. Transfer to a serving dish with the finished hash. Garnish with the remaining rosemary. Enjoy!

Bon appétit! I’m not normally a fan of mushrooms (the texture kinda grosses me out), but I’m glad I broke out of my comfort zone and tried them because they were super flavorful in the hash and were a nice complement to the russets and shallot. And the fresh rosemary was everything! Out of the three Blue Apron recipes included in my gifted free trial, this one was probably the most challenging for me, as I was determined to cook the steak perfectly. All in all, I’d call this one a success! This trial was enough to get me hooked on Blue Apron. To start, I think I’ll try ordering a week’s worth of meals every month.

Get more recipes and read through my previous Kitchen Diaries here.

ashley ♥ adores

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