Lettuce

Ribeye and Goat Cheese Winter Ratatouille

A spice-rubbed ribeye cooked to perfection with a side of winter root vegetables topped with creamy goat cheese is comfort food at its best.

Ribeye and Goat Cheese Winter Ratatouille

Wine Pairing:

Zinfandel

Active Time:

35 - 40 minutes

Total Time:

45 - 50 minutes

Ingredients

Produce

  • 0.1 oz rosemary
  • 0.1 thyme
  • 10 oz onion
  • 10 oz sweet potato
  • 10 oz tomato
  • 2 cloves garlic
  • 5 oz red potatoes
  • 6 oz parsnip
  • 6 oz purple carrots
  • 6 oz turnip
  • 8 oz mushrooms

Spice Mix

  • 1 tsp dried thyme
  • 1 tsp granulated garlic
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper

Proteins and More

  • 1 can tomato paste
  • ½ cup goat cheese crumbles
  • 16 oz vegetable broth
  • 4 x 8-10 oz ribeye

Pantry Items

  • ½ tsp garlic powder

1: Preheat oven to 450ºF

2: Prepare steak:

  • If possible, prepare steak evening or morning before cooking steaks. Pat ribeyes dry with a paper towel. Apply a generous amount of spice mix to each side of steaks, using fingers to rub in spices.
     

3: Cook steak:

  • Heat 2 tbsp olive oil in oven-safe saute pan or cast iron skillet over high heat until oil is very hot or nearly smoking. Place each steak in pan and sear evenly for 2 minutes on each side. 

  • Top each steak with 1 tbsp butter and place pan in the oven. For a medium rare steak, cook for 20 minutes or until internal temperature is 125º.

  • Set steaks aside to rest for a few minutes before serving.

4: Cook ratatouille:

  • Mince 2 tsp thyme leaves and 1 tsp rosemary leaves. Peel and mince garlic, chop onion, sweet potato, potatoes, and turnips into 1” pieces. Slice parsnips and purple carrots into ½ inch coins. Chop mushrooms into quarters. Chop tomato into 1” pieces and reserve juices.

  • In a heavy bottomed saucepan or dutch oven, heat ¼ cup olive oil over medium heat. Add remaining vegetables, mushrooms, and herbs to the pan except for the tomato and its juice. Sprinkle ½ tsp sea salt and ¼ tsp black pepper over vegetables. Then add 1 tbsp tomato paste, tomato, and its juice and toss vegetables to coat. Cook, stirring occasionally, 35-40 minutes or until vegetables are fork tender and sauce has thickened. 

5: Serve:

  • Serve steak next to ratatouille. Garnish steak with remaining herbs and sprinkle goat cheese onto ratatouille.
     

Chef tips

Roasting vegetables evenly is all about density and time. Root vegetables take longer to cook. Dense vegetables should also be chopped a similar size. The smaller the dice, the less time they take to roast.