Pan seared rib eye or new york steak simmered in a sweet and savory ginger sauce. Served with Mashed Sweet Potatoes and sautéed vegetables.

What you need:

Pick up these fresh items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:

Ingredients

  • 1-1.5 lbs. of Steak, 1 inch thick. (Choose steak portions based on desired number of servings. Approximately 6oz. per person.)
  • 22 oz. Ginger Marinade Sauce
  • 16 oz. Mashed Sweet Potatoes Gourmet Side
  • Chefs’ Menu Restaurant Blend Seasoning
  • 2 TBSP. Olive Oil
  • 9.5 oz. Fresh-Cut Vegetables

Equipment

  • 10-12” Non-Stick Frying Pan
  • Lid for pan
  • Tongs
  • Scissors

Chef’s Touch!

Caramelized pineapple slices to top steaks

  1. Melt butter in frying pan over medium high heat
  2. Place pineapple slices over the melted butter in the pan and sprinkle with brown sugar.
  3. Cook pineapple for 3 -4 minutes on each side, basting butter and sugar over pineapple often.
  4. Place cooked slices on steaks and drizzle with remaining sauce.

Vegetable Sauté

  1. Preheat oven to 200F.
  2. Heat pan over medium-high flame for 1 minute. Add 1TBSP of oil to pan.
  3. Add vegetables to the pan, sprinkle with seasoning, and sauté 1 minute.
  4. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  5. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the steak.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat pan over medium-high heat for 1 minute.
  2. Season both sides of the steaks with seasoning.
  3. Add 1TBSP of oil to hot pan.
  4. Add steaks to hot pan.
  5. Cook steaks for 4 minutes on each side. Turning often
  6. While Steaks are cooking, heat the side dish pouch in the microwave. Follow instructions on the box.
  7. Cut open sauce pouch, pour sauce into pan, and let simmer for 4 minutes or until internal temperature of steaks reaches the desired temperature.
  8. Carefully remove plates from oven. Portion the side dish and steaks, then cover with the remaining sauce from pan.

Medium-rare: 130 – 135F
Medium: 135 – 140F
Medium Well: 140 – 150F
Well Done: 155F +
Ground Beef: 160F