Braveheart® Ribeye for Two


  1. Trim and cut ribeye steak. Slice in half, three quarters through and open to create a heart shape.
  2. Make Hasselback potatoes by cutting the potato in half, then slicing thinly three quarters through. Place cut potatoes in a pan, reconstitute chicken base in water and pour halfway up the side of potatoes. Sprinkle parmesan and paprika on top of potatoes; bake until golden brown and cooked through.
  3. Cut tomato in half and scoop out insides. Brush balsamic vinaigrette on tomatoes and toss broccoli with vinaigrette. Stuff broccoli into tomato halves and bake until warm, sprinkle with breadcrumbs and Parmesans and broil for 2-3 mins.
  4. Combine butter and steak seasoning. Cook steaks using your preferred method to desired doneness.
  5. Present the heart shaped ribeye to your guests, then cut in half to create two steaks. Plate steaks, top with butter and parsley, place Hasselback potatoes and broccoli stuffed tomatoes on each plate.


  • 1 20 - 24 oz Braveheart® Black Angus Beef Steak(s), Ribeye
  • 1 ea Peak Fresh Produce® Yukon gold potatoes, peeled
  • 2 tsp West Creek® Base, Chicken
  • 3 tbsp Assoluti® Parmesan style cheese
  • 1/8 tsp Magellan® Paprika
  • 1 ea Peak Fresh Produce® Tomato(es), Roma
  • 2 tbsp Village Gardens® Tuscany balsamic vinaigrette
  • 3 oz Peak Fresh Produce® Broccoli, Floret(s), cooked
  • 4 oz Nature's Best Dairy® Butter
  • 2 tsp Magellan® Steak Seasoning
  • 1 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
  • Roma® breadcrumbs, to taste