Name: Grilled Ribeye with Mint, Orange, Snap Pea & Radish Sauté
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 small pkg fresh mint; 3 cloves garlic; 1 ½ oranges; 3 bunches radish; 1.02 kg ribeye steak; 3 (227 g) pkgs sugar snap peas; black pepper; Dijon mustard; extra virgin olive oil; salt

Grilled Ribeye with Mint, Orange, Snap Pea & Radish SautéGrilled Ribeye with Mint, Orange, Snap Pea & Radish Sauté — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 small pkg fresh mint

3 cloves garlic

1 ½ oranges

3 bunches radish

1.02 kg ribeye steak

3 (227 g) pkgs sugar snap peas

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with oil. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest, 5 minutes.

Meanwhile, wash and dry the fresh produce.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Place in a small bowl.

Zest and juice oranges into the bowl with the mint. Add water, Dijon, and salt, then stir to combine the sauce. Set aside.

Trim and quarter radishes lengthwise.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add radishes, garlic, snap peas, salt, and pepper; cook, stirring often, until just fork-tender, 3-4 minutes.

Add sauce to the pot and continue to cook, stirring often, until veggies are tender and coated in sauce, 2-3 minutes more. Remove from heat.

Thinly slice steak against the grain.

To serve, divide steak and veggie sauté between plates. Enjoy!

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