Ribeye Steak with Broccoli and Dried Cranberries (Serves 2)
My wife missed out on every one of a pack of four ribeye steaks that came home from the store with me recently. Oh the losses that mismatched work schedules cause! But I enjoyed four ribeye steaks in a series of meals that I want to share with you. I cooked the steaks the same each time, but different sides made each meal unique and showed how easy it is to enjoy variety in what we eat.
Prep and Cook Time: 15-20 minutes
Ribeye steak (3/4 pound is enough for two)
1 medium head of broccoli
1/2 of 1 sweet yellow onion
Dried cranberries (infused with apple juice)
Rinse broccoli and divide florets into bite-sized pieces. Chop onion into bite-sized pieces. Melt two tablespoons of coconut oil over medium heat in a wok. Add onion and let cook until it begins to soften. Add broccoli and a big handful of dried cranberries. Add salt, garlic powder, and black pepper to taste. Stir ingredients well to make sure broccoli is well-covered with coconut oil and spices. Add a splash of water if the mix is too dry. 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. Use tongs to turn meat. Puncturing meat with a fork lets valuable juice escape.
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