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
-
TSP
Salt
-
2
TSPS
Olive oil
-
CUCUMBER SALAD
-
1
English seedless cucumber
(washed, sliced)
-
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;