Grill Ribeye with MidWest Gravy

Name: Grill Ribeye with MidWest Gravy
Yield: 1
Ingredients: 1000.0ml Filtered Water; 100.0g Knorr Demi Glace Brown Sauce Mix 1KG; 60.0g Knorr Salsa Sauce; 5.0g Chili powder (Babas); 200.0g Knorr Potato Flakes 500G; 460.0ml Boiling water; 200.0ml UHT Milk; 5.0g Knorr Chicken Stock 500g; 3.0g Salt; 1.0pc Mash Potatoes (per portion); 1.0pc Side Vegetables (Broccoli, Carrot) (per portion); 200.0g RibEye

Specialty spicy Midwest gravy to enjoy with juicy and tender ribeye steak to keep guests wanting more.

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Base Sauce

Filtered Water 1000.0 ml
Knorr Demi Glace Brown Sauce Mix 1KG 100.0 g

Seasoning

Knorr Salsa Sauce 60.0 g
Knorr Salsa Sauce

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Per Piece (Bottle) RM0.00

Per Carton (6 x 2.5 kg) RM0.00

Product added to cart: Knorr Salsa Sauce

Recommended Retail Price
Chili powder (Babas) 5.0 g

Mash Potatoes

Knorr Potato Flakes 500G 200.0 g
Boiling water 460.0 ml
UHT Milk 200.0 ml
Knorr Chicken Stock 500g 5.0 g
Salt 3.0 g

Protein/Sides

Mash Potatoes (per portion) 1.0 pc
Side Vegetables (Broccoli, Carrot) (per portion) 1.0 pc
RibEye 200.0 g

Western

Main Course

Beef & Lamb

Specialty spicy Midwest gravy to enjoy with juicy and tender ribeye steak to keep guests wanting more.

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Preparation

Base Sauce
- Mix water and Knorr Demi Glace Brown Sauce Mix.
- Bring to boil.
- Set aside.
Seasoning
- Add in the rest of the remaining ingredients.
- Set aside.
Mash Potatoes
- Bring water & salt to boil in a pot, remove from heat.
- Add in milk and mash potato flakes.
- Let it sit for a minute and stir well.
- Set aside.
Protein/Sides
- Grill ribeye to desired doneness, rest.
- Serve with blanched side vegetables, mash potato and sauce on the side.
Final Plating
- Plate ribeye along with fries and side vegetables.
- Pour over prepared sauce or serve on the side.