PREMIUM (2 SERVINGS SHOWN)

Ingredients

• 7 oz Grape Tomatoes
• 2 Mini Baguettes
• 1 Ribeye
• 2 ½ oz Pesto
• 5 oz Fresh Mozzarella Pearls
• 2 oz Balsamic Glaze
• Olive Oil
• Salt Pepper
• Halve grape tomatoes. Halve baguettes lengthwise.
• Rinse steak, pat dry, and season with ¼ tsp. salt and
• ¼ tsp. pepper.

Instructions

1. 1

   Seared Ribeye with Caprese Salad: with pesto-garlic bread 7 oz. Grape Tomatoes 2 Mini Baguettes 5 oz. Fresh Mozzarella Pearls 2 oz. Balsamic Glaze Medium Oven-Safe Non-Stick

2. 2

   Cook Within: Thanks for cooking with us. We hope you have a Happy Mother's Day! Enjoy a $10 gift of farm-to-table flowers from our friends at The Bouqs Co. Visit bouqs.com/homechef to redeem! Ever wonder how chefs know when a steak is perfectly cooked just by poking it with a finger? Here’s how it works: relax your hand, then lightly touch the tip of your index finger to the tip of your thumb. With your other hand, poke the fleshy part between the base of your thumb and your palm. That’s what medium-rare steak feels like. For well-done, touch your thumb to your pinky. Ribeye steaks also go by the name “Delmonico,” after a famed mid- 19th Century restaurant in New York City. Delmonico’s is credited as the first American restaurant to offer a la carte menus that would become the model for fine steakhouses to this day.

3. 3

   Prepare the Ingredients: Halve grape tomatoes. Halve baguettes lengthwise. Rinse steak, pat dry, and season with ¼ tsp. salt and

4. 4

   Plate the Dish: Place sliced steak on a plate. Arrange grape toma- toes and fresh mozzarella next to steak and season with a pinch of salt and pepper. Drizzle with balsamic glaze and reserved pesto. Serve pesto garlic bread

5. 5

   Heat a medium oven-safe non-stick pan over high: heat. Add 2 tsp. olive oil and steak to hot pan and sear 2-3 minutes per side, or until caramelized. Transfer steak to oven and roast 8-11 minutes, or until steak reaches a minimum internal temperature of 145 degrees. Be careful when removing pan from oven–the handle will be hot! Let steak rest 5 minutes and then slice into ½” slices.

6. 6

   Toast the Baguette: Set aside 1 Tbsp. pesto for caprese salad. Combine 1 Spread mixture on cut sides of baguette, place on Once to make garlic-pesto bread, and the remaining is drizzled on the tomatoes and the recipe before you start–we promise it will be time