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GARLIC RIBEYE WITH RADISH & CUCUMBER SALAD
What You Need
• 1.25 LB RIBEYE
• GARLIC, CRUSHED
• STEAK SEASONING


SALAD
• 12 RADISH WITH TOPS, RADISHES SLICED THINLY; TOPS WASHED, SLICED THINLY & RESERVED
• 2 CUCUMBERS, WASHED – SEEDED & CUT THINLY IN ROUNDS
• ½ TSP KOSHER SALT
• ½ CUP RICE VINEGAR
• 2 TBSP EXTRA VIRGIN OLIVE OIL
• 2 TBSP LIME JUICE

STEAK: SEASON RIBEYE WITH SEASONING & CRUSHED GARLIC. BROIL ON HIGH 6 MINUTES, TURN - BROIL ANOTHER 6 MINUTES, TURN – BROIL ANOTHER 6 MINUTES. SALAD: IN A LARGE BOWL TOSS THE RADISH AND CUCUMBER SLICED WITH SALT. TOSS WITH VINEGAR, OLIVE OIL & LIME JUICE. LET STAND AT ROOM TEMPERATURE FOR 1 HOUR. JUST BEFORE SERVING, FOLD RADISH TOPS INTO SALAD.


  

  
 
 
 
 
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