Name: Seared Ribeye over Crunchy Cabbage, Cucumber & Water Chestnut Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 small bunch cilantro; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ limes; 1 ½ medium heads napa cabbage; 1.02 kg ribeye steak; 170 g water chestnuts; black pepper; chili-garlic sauce; coriander, ground; honey; mayonnaise; onion powder; salt; sesame seeds; soy sauce; toasted sesame oil

Seared Ribeye over Crunchy Cabbage, Cucumber & Water Chestnut SaladSeared Ribeye over Crunchy Cabbage, Cucumber & Water Chestnut Salad — a 30-minute dinner recipe with 18 ingredients, serving 6.Ingredients

6 medium carrots

1 small bunch cilantro

1 ½ English cucumbers

3 cloves garlic

1 ½ limes

1 ½ medium heads napa cabbage

1.02 kg ribeye steak

170 g water chestnuts

black pepper

chili-garlic sauce

coriander, ground

honey

mayonnaise

onion powder

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Preheat a large skillet over medium-high heat.

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

Once the skillet is hot, add oil and swirl to coat the bottom. 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.

Zest and juice limes into a large bowl.

Peel and mince garlic. Add to the bowl with the lime, along with mayo, soy sauce, honey, oil, chili-garlic sauce, and spices, then whisk to combine the dressing.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing.

Peel, trim, and coarsely grate carrots. Add to the bowl.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Drain and roughly chop water chestnuts. Add to the bowl, toss to combine the salad, and set aside.

Thinly slice steak against the grain.

To serve, divide salad and steak between plates or bowls, then sprinkle with sesame seeds. Enjoy!

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