Five-Spice Ribeye with Cucumber Salad
Meyer Natural Five-Spice Ribeye with Cucumber Salad recipe
Prep Time: 5 M
Cook Time: 8 M
S 4
Ingredients
- 2 Meyer Natural Angus Ribeye (10-ounce steaks)
- 1 TBSP Five-spice powder
- 2 TSPS Raw turbinado sugar
- 1/2 TSP Salt
- 2 TSPS Olive oil
- CUCUMBER SALAD
- 1 English seedless cucumber (washed, sliced)
- 1/4 Cup Rice wine vinegar
- Red pepper flakes to taste
- 2 TSPS Red onion (finely chopped)
- 1 Clove Garlic (minced)
- 2 TBSPS Fresh cilantro (chopped)
- 1 TBSP Sugar
- Salt and pepper to taste
Preparation
- Pat steak dry with paper towels. Mix five-spice powder with sugar and salt. Rub both sides of steaks with about 2 teaspoons of mixture.
- Heat oil in cast-iron skillet over high heat until oil is shimmering. Place steak into skillet and cook to desired degree of doneness, turning once. Remove from heat and let rest at least 5 minutes before serving.
- While steak rests, mix cucumbers with vinegar, red pepper flakes, onion, garlic, cilantro, sugar and salt. Toss.
- Serve steak with cucumber salad. Garnish with additional cilantro leaves if available.
Nutrition Information
- Calories: 300
- Fat Content: 16g
- Saturated Fat Content: 5g
- Cholesterol Content: 89mg
- Sodium Content: 705mg
- Carbohydrate Content: 11g
- Protein Content: 29g