Name: Ribeye Steak with Orange, Ginger & Kale Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (340 g) pkgs broccoli slaw; 3 (2 ½ cm) pieces ginger root; 1 ½ bunches kale; 3 oranges; 1.02 kg ribeye steak; black pepper; chili-garlic sauce; honey; natural peanut butter; salt

Ribeye Steak with Orange, Ginger & Kale SaladRibeye Steak with Orange, Ginger & Kale Salad — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 (340 g) pkgs broccoli slaw

3 (2 ½ cm) pieces ginger root

1 ½ bunches kale

3 oranges

1.02 kg ribeye steak

black pepper

chili-garlic sauce

honey

natural peanut butter

salt

Instructions

Preheat oven to broil and position a rack under the broiler; position a second rack in the bottom portion of the oven and place a baking sheet on it to preheat.

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

Wash and dry the fresh produce (skip the broccoli slaw if it came pre-washed).

Peel and mince or grate the ginger; place in a medium salad bowl and add peanut butter, chili garlic sauce, honey, and salt.

Juice oranges into the salad bowl and whisk to combine the dressing.

Carefully remove the baking sheet from the oven and use tongs to transfer steak onto it. Place under broiler on top rack and cook 6-7 minutes for medium rare, flipping once halfway through. Transfer steak to a plate and let it rest for 5 minutes.

Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to the salad bowl; add broccoli slaw.

Drizzle any pan juices over the salad and toss with salad dressing to combine.

Thinly slice steak against the grain.

To serve, divide the salad between plates or bowls along with steak strips. Enjoy!

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