Name: Ribeye Steak with Asparagus, Almond & Goat Cheese Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 3 small bunches asparagus; 1 ½ (113 g) logs goat cheese; 1 ½ lemons; 1.02 kg ribeye steak; black pepper; Dijon mustard; extra virgin olive oil; salt; virgin coconut oil

Ribeye Steak with Asparagus, Almond & Goat Cheese SaladRibeye Steak with Asparagus, Almond & Goat Cheese Salad — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

3 small bunches asparagus

1 ½ (113 g) logs goat cheese

1 ½ lemons

1.02 kg ribeye steak

black pepper

Dijon mustard

extra virgin olive oil

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Snap or cut off and discard the woody ends of the asparagus; cut the spears into 5-cm pieces at an angle. Transfer to a medium bowl and set aside.

Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Preheat a skillet over medium heat.

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

Once the skillet is hot, add the almonds. Cook, stirring frequently to avoid burning, until fragrant and lightly toasted, 3 to 4 minutes. Once done, transfer to a small bowl.

Once the almonds have been transferred, increase the heat to medium-high. Add coconut oil and swirl to coat the bottom.

Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.

Once the water in the saucepan is boiling, uncover and season with salt. Add the asparagus and cook until bright green, 2 to 4 minutes (depending on the thickness of the spears). Drain in a colander and run under cold water to stop the cooking process. Set aside to drain further.

Grate all of the zest from the lemons, then juice it. Add the zest and juice to the bowl that held the asparagus.

To the lemon zest and juice, add olive oil, Dijon, salt, and pepper; whisk together.

Add the asparagus to the bowl with the dressing and toss to coat.

Crumble goat cheese into a small bowl.

To serve, divide the steak and asparagus between plates, then top the asparagus with the crumbled goat cheese and toasted almonds.

Open this recipe in Flambette