Steak with Garlic Pea Purée

Name: Steak with Garlic Pea Purée
Total time: 25 min
Yield: 1 serving
Ingredients: 1 ribeye steak (about 200g); 1 cup fresh or frozen peas; 1 clove garlic, minced; 1 tablespoon olive oil; 1 tablespoon butter; Salt and pepper to taste; Lemon zest (optional, for garnish)

Prev List Next

AI-generated image

25 minTotal time

mediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

1 ribeye steak (about 200g)
1 cup fresh or frozen peas
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste
Lemon zest (optional, for garnish)

Ingredient substitutions

Ribeye steak A strip steak of similar thickness
Butter An equal amount of olive oil for a less buttery finish
Fresh or frozen peas An equal amount of frozen petite peas

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein36 g

Carbohydrates24 g

Fat24 g

Fiber 7 g · Sugar 8 g · Sodium 500 mg

PDF Find nearby

A succulent steak paired with a creamy garlic pea purée, offering a delightful combination of flavors. This dish is perfect for a quick yet elegant meal for one.

Steps

Season the ribeye steak with salt and pepper on both sides.
In a skillet over medium-high heat, add olive oil. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
Remove the steak from the skillet and let it rest for 5 minutes.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the peas and a splash of water, cover, and cook for 3-4 minutes until the peas are tender.
Transfer the peas and garlic to a blender, add butter, and blend until smooth. Season with salt and pepper.
Slice the steak and serve it on a plate with a generous spoonful of the garlic pea purée. Garnish with lemon zest if desired.

Tips for Steak with Garlic Pea Purée

A good purée should look glossy and hold a soft mound; if it seems stiff, blend in a little more water.
Avoid browning the garlic, which can make the purée taste bitter.
Use a small blender or food processor for one serving; pause to scrape down the sides for an even texture.

Drink pairing

A medium-bodied red like a Rioja
Its ripe fruit and balanced structure complement the ribeye while standing up to the garlic and creamy peas.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked steak and pea purée in separate airtight containers within 2 hours; keep for 3–4 days. Reheat until steaming hot, though the steak may become more done.