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Axel Black Garlic Ribeye with Kelp Pickle Chimichurri and Twice Baked Alfredo Potato

Category
Yields1 Serving
 12 oz Ribeye
 4 Baking potatoes
 2 tbsp Axel Provisions Black Garlic
 2 tbsp Kosher sea salt
 2 tbsp Black pepper
 ⅓ cup Olive oil
 1 cup Parsley
 3 tbsp Oregano
 2 Minced garlic cloves
 6 Foraged & Found Spicy Kelp Pickles, minced
 12 oz Plant Based Pantry Vegan Alfredo Sauce
Chimichurri
1

Mix parsley, olive oil, minced garlic cloves, minced spicy kelp pickles.

Twice Baked Potatoes
2

Heat oven to 450.

3

Wash potatoes and rub with olive oil. Sprinkle with salt and pepper.

4

Bake until soft.

5

Cut lengthwise and scoop out potato meat leaving shells for filling.

6

In a bowl, mix potato meat with a cup of vegan alfredo sauce. Salt and pepper to taste.

7

Spoon into potato shells and place back in the oven to broil tops.

8

Sprinkle green onion for serving.

Steak
9

Heat oven to 450.

10

Heat cast iron skillet on Medium High. Add butter or oil.

11

Mix black garlic, salt and pepper together. Drizzle olive oil on both sides of the steak and rub with the garlic season we just made.

12

Sear on a hot skillet for 2 min each side, all around.

13

Place skillet in oven for another 5-10 until ribeye is 120 for Rare.

14

Rest on a cutting board for 5-10 minutes until temp hits 125 for rare.

15

Slice and drizzle with chimichurri.

Ingredients

 12 oz Ribeye
 4 Baking potatoes
 2 tbsp Axel Provisions Black Garlic
 2 tbsp Kosher sea salt
 2 tbsp Black pepper
 ⅓ cup Olive oil
 1 cup Parsley
 3 tbsp Oregano
 2 Minced garlic cloves
 6 Foraged & Found Spicy Kelp Pickles, minced
 12 oz Plant Based Pantry Vegan Alfredo Sauce

Directions

Chimichurri
1

Mix parsley, olive oil, minced garlic cloves, minced spicy kelp pickles.

Twice Baked Potatoes
2

Heat oven to 450.

3

Wash potatoes and rub with olive oil. Sprinkle with salt and pepper.

4

Bake until soft.

5

Cut lengthwise and scoop out potato meat leaving shells for filling.

6

In a bowl, mix potato meat with a cup of vegan alfredo sauce. Salt and pepper to taste.

7

Spoon into potato shells and place back in the oven to broil tops.

8

Sprinkle green onion for serving.

Steak
9

Heat oven to 450.

10

Heat cast iron skillet on Medium High. Add butter or oil.

11

Mix black garlic, salt and pepper together. Drizzle olive oil on both sides of the steak and rub with the garlic season we just made.

12

Sear on a hot skillet for 2 min each side, all around.

13

Place skillet in oven for another 5-10 until ribeye is 120 for Rare.

14

Rest on a cutting board for 5-10 minutes until temp hits 125 for rare.

15

Slice and drizzle with chimichurri.

Axel Black Garlic Ribeye with Kelp Pickle Chimichurri and Twice Baked Alfredo Potato
IngredientsDirections

Josh Schipkowski

Josh Schipkowski is the founder and chief creative officer of Upstart Food Brands, a St. Louis-based branding agency for startup and emerging food, beverage, pet food, and supplement companies. He spent almost 14 years helping build MarketPlace into one of the country’s leading food marketing agencies before launching Upstart in 2015 to give smaller brands top-agency strategy and creative that make every dollar of their investment count. As CCO, he oversees everything creative and strategic that leaves the agency, from naming, brand strategy, and identity development to packaging and web design and development. At home, he does a self-reported 93.25% of the cooking, usually from scratch, often trying a new technique, and frequently using products from Upstart’s own clients. He also grows hops, grapes, and cider apples for brewing, winemaking, and cider, mostly as an excuse to share great food and drink with friends and family.

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