Ribeye Steak with Broccoli Stir-Fried in Coconut Oil (Serves 2)
Kim Trego of CrossFit North Fulton told me that broccoli stir-fried in coconut oil was wonderful. I bought coconut oil on her recommendation, but waited months before stir-frying broccoli in it. I am sorry I waited so long. Broccoli stir-fried in coconut oil is wonderful and a great companion to ribeye steak.
Prep and Cook Time: 15-20 minutes
Ribeye steak (3/4 pound is enough for two)
One medium head of broccoli
Rinse broccoli and divide florets into bite-sized pieces. Melt two tablespoons of coconut oil over medium heat in a wok. Add broccoli. Add salt, garlic powder, and black pepper to taste. Stir ingredients well to make sure broccoli is well-covered with coconut oil and spices. 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 nice dusting of salt, garlic powder, and black pepper. 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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