Rib-Eye Steak with Blue Cheese & Pistachio Crust

🥘 Ingredients

• balsamic glaze
  1 tsp
• black pepper
  ½ tsp
• blue cheese (crumbled)
  1.5 oz
• butter
  1 tbsp
• carrot (peeled and cut into 2-inch pieces)
  4 pieces
• chives (chopped)
  1 tbsp
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• garlic powder
  ½ tsp
• grass-fed rib-eye steak
  10 oz
• heirloom grape tomatoes (halved)
  ¼ cup
• honey
  1 tsp
• hot honey
  2 tbsp
• mixed greens
  2 c
• olive oil
  2 tbsp
• panko breadcrumbs
  2 tbsp
• pistachios (chopped)
  2 tbsp
• salt
  ½ tsp
• shallot (thinly sliced)
  1 unit
• sherry vinegar
  1 tbsp
• sugar
  ½ tsp

🍳 Cookware

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

1. 

   1

   Adjust oven racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce.
2. 

   2

   In a small microwave-safe bowl , combine shallot , sherry vinegar , sugar , and a pinch of salt . Cover with plastic wrap and microwave until softened ⏱️ 30 seconds . Set aside to cool slightly.

   shallot: 1 unit (thinly sliced), sherry vinegar: 1 tbsp, sugar: ½ tsp, salt: ½ tsp
3. 

   3

   On a baking sheet , toss carrot with cooking oil , salt, and black pepper . Roast on middle rack until browned and tender ⏱️ 20 minutes .

   carrot: 4 pieces (peeled and cut into 2-inch pieces), cooking oil: 1 tbsp, black pepper: ½ tsp
4. 

   4

   While carrots roast, melt butter in a large pan over medium-high heat. Add panko breadcrumbs and half the pistachios . Cook, stirring frequently, until golden brown ⏱️ 3 minutes . Remove from heat and stir in blue cheese and garlic powder . Set aside.

   butter: 1 tbsp, panko breadcrumbs: 2 tbsp, pistachios: 2 tbsp (chopped), blue cheese: 1.5 oz (crumbled), garlic powder: ½ tsp
5. 

   5

   Pat grass-fed rib-eye steak very dry with paper towels. Season all over with salt and black pepper. Sear in a hot oiled skillet over high heat until crusty and cooked to desired doneness, flipping once ⏱️ 5 minutes . Transfer to a plate to rest ⏱️ 5 minutes .

   grass-fed rib-eye steak: 10 oz
6. 

   6

   While steak rests, transfer half the pickled shallot and their liquid to a large bowl . Add honey , remaining garlic powder, dijon mustard , and olive oil . Whisk together until emulsified. Add mixed greens and heirloom grape tomatoes ; toss to coat. Season with salt and pepper.

   honey: 1 tsp, dijon mustard: 1 tsp, olive oil: 2 tbsp, mixed greens: 2 c, heirloom grape tomatoes: ¼ cup (halved)
7. 

   7

   Thinly slice steak against the grain. Transfer to a serving platter and top with the blue cheese-pistachio crust. Drizzle carrots with hot honey and remaining pistachios. Serve alongside the salad, chives , and balsamic glaze on the side.

   hot honey: 2 tbsp, chives: 1 tbsp (chopped), balsamic glaze: 1 tsp