2 (4-ounce/115-g) Boneless rib-eye steaks
As per taste Sea salt
As per taste Ground black pepper
1/4 cup plus 1 tablespoon (2½ ounces/70 g) Mayonnaise
1 tablespoon Yellow mustardprepared
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
¼ teaspoon Sea saltFine
2 to 4 drops liquid steviato taste
1½ cups (6 ounces/170 g Green cabbageshredded
½ cup (2 ounces/55 g) Red cabbageshredded
1 cup (21/4 ounces/70 g) Fresh kalestemmed and chopped
1 cup (3 ounces/85 g Broccoli slawthinly sliced broccoli stems
Yield: 2 servings
I love this yummy dish that pairs grilled steak with crunchy, slightly sweet slaw.
2 (4-ounce/115-g) boneless rib-eye steaks
Sea salt and ground black pepper
1/4 cup plus 1 tablespoon (2½ ounces/70 g) mayonnaise
1 tablespoon prepared yellow mustard
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine sea salt
2 to 4 drops liquid stevia, to taste
1½ cups (6 ounces/170 g) shredded green cabbage
½ cup (2 ounces/55 g) shredded red cabbage
1 cup (21/4 ounces/70 g) stemmed and chopped fresh kale
1 cup (3 ounces/85 g) broccoli slaw (thinly sliced broccoli stems)
- Prepare the steaks for grilling by seasoning them on both sides with salt and pepper. Heat a grill pan or heavy skillet (cast iron works well here) to medium-high heat. Sear the steaks for 4 to 5 minutes on each side for medium-done steaks, or to your desired level of doneness. Let rest for about 10 minutes.
- In a small bowl, whisk together all the dressing ingredients.
- In a separate bowl, mix together the cabbage, kale, and broccoli slaw. Pour the dressing over the slaw and toss well to coat.
- Divide the slaw between 2 plates. Slice the steak into strips and serve on top of the slaw.