Cinnamon-Spiced Ribeye Steak with Carrots and Squash (Serves 2)
Cinnamon is a wonderful spice for steaks. My original introduction to the idea came from the Whole9’s Steal This Meal: Cinnamon Steak and Vegetables back in October, but I delayed trying it for a long time. Now it is one of my favorite ways to prepare a steak. Please don’t wait as long as I did before tasting it for yourself!
Prep and Cook Time: 15-20 minutes
Ribeye steak (3/4 pound is enough for two)
1 large carrot (or a bunch of baby carrots)
1 large yellow squash
1 medium sweet yellow onion
Chop onion, carrots, and squash into bite-sized pieces. Melt two tablespoons of coconut oil over medium heat in a wok. Add onion and stir-fry until it begins to soften. Add carrots and squash. Add salt, garlic powder, and black pepper to taste. Stir ingredients well. Cover and let cook for about 10 minutes, stirring occasionally.
Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of the ribeye steak with a dusting of salt, garlic powder, and ground cinnamon. Don’t be shy with the cinnamon. It really is good, so lay it on generously. Lay the meat in the dry pan and let it sear undisturbed for 4 minutes on the first side. Turn and sear the other side for at least 4 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat.
Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Puncturing meat with a fork to turn it lets valuable juice escape. That’s why using tongs to turn meat is a good idea.
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