Name: Pan-Seared Ribeye with Creamy Four Cheese Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Ribeye steak; 0.25 cup Yukon Gold potatoes; 2 tbsp Plain Greek yogurt; 0.5 tbsp Parmesan cheese; 0.5 tbsp Mozzarella cheese; 0.5 tbsp Sharp cheddar cheese; 0.5 tbsp Monterey Jack cheese; 1 cup Fresh spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Pan-Seared Ribeye with Creamy Four Cheese Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Creamy Four Cheese Potatoes

Pan-seared ribeye seasoned with sea salt and pepper, paired with velvety mashed potatoes enriched by a savory four-cheese blend.

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NUTRITION

Protein

53.5g

Fat

34.1g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Ribeye steak

0.25 cup Yukon Gold potatoes

2 tbsp Plain Greek yogurt

0.5 tbsp Parmesan cheese

0.5 tbsp Mozzarella cheese

0.5 tbsp Sharp cheddar cheese

0.5 tbsp Monterey Jack cheese

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Boil the potato cubes in salted water until very tender, approximately 10 minutes.
2
Season the trimmed ribeye on both sides with the sea salt and black pepper.
3
Heat a heavy non-stick skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.
4
Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.
5
Drain the potatoes and mash them thoroughly with the Greek yogurt, the four cheeses, and minced garlic until smooth.
6
In the same skillet used for the steak, toss the fresh spinach for 1 minute until just wilted.
7
Plate the sliced ribeye alongside the creamy four-cheese potatoes and the sautéed spinach.