Category: Recipes

Ingredients:

• 1 pound flat iron steak
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green onions, sliced (for garnish)

Instructions:

• Marinate the Steak:
  • In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, and grated ginger.
  • Place the flat iron steak in a shallow dish or a resealable plastic bag.
  • Pour half of the marinade over the steak, ensuring it’s well-coated.
  • Allow the steak to marinate for at least 30 minutes, or refrigerate for up to 24 hours for more flavor.

• Grill or Pan-Sear:
  • Preheat your grill or a pan over medium-high heat.
  • Remove the steak from the marinade and let the excess marinade drip off.
  • Grill or pan-sear the steak for about 4-5 minutes per side, or until your desired level of doneness is reached.

• Rest and Slice:
  • Let the steak rest for a few minutes before slicing.
  • Slice the steak against the grain into thin strips.

• Serve:
  • Arrange the sliced steak on a serving platter.
  • Drizzle the remaining marinade over the top.
  • Garnish with sliced green onions.

Serve your easy Asian-inspired flat iron steak over rice, noodles, or with your favorite side dishes.

It’s important to note that all the views and opinions expressed in my blog posts and vlogs are entirely personal, have not been influenced in any way and reflect my individual perspective. I value authenticity and honesty above all, and my content is a genuine reflection of my thoughts and experiences.

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GIFTED

INGREDIENTS

For the Ribeye Steaks:

• 2 boneless ribeye steaks (mine was from here)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Chimichurri :

• Saucy Cow Chimichurri Sauce (Buy From Here)

For the Roast Potatoes:

• 4 large russet potatoes, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Method

Preheat the Oven:

• Preheat your oven to 400°F (200°C).

Prepare the Potatoes:

• Place the potato chunks in a large mixing bowl. Drizzle with olive oil, and then sprinkle with dried rosemary, salt, and pepper. Toss to coat the potatoes evenly.
• Spread the seasoned potato chunks in a single layer on a baking sheet. Roast them in the preheated oven for about 30-40 minutes or until they are crispy and golden brown, turning them once or twice for even cooking.

Prepare the Ribeye Steaks:

• While the potatoes are roasting, heat a skillet or grill pan over medium-high heat. Brush the ribeye steaks with olive oil, and season both sides with salt and pepper.
• Place the seasoned ribeye steaks on the hot skillet or grill pan. Cook for about 3-4 minutes on each side for medium-rare (adjust cooking time based on your desired doneness).
• Let the steaks rest for a few minutes after cooking.
• Place each ribeye steak on a plate. Top each steak with a generous dollop of the Chimichurri Sauce. Serve the ribeye steaks alongside the crispy roast potatoes.

This recipe will give you two mouthwatering ribeye steaks with flavorful Chimichurri Sauce and crispy roast potatoes. Bon appétit!

It’s important to note that all the views and opinions expressed in my blog posts and vlogs are entirely personal, have not been influenced in any way and reflect my individual perspective. I value authenticity and honesty above all, and my content is a genuine reflection of my thoughts and experiences.

INGREDIENTS

For the Ribeye Steaks:

• 2 boneless ribeye steaks
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Garlic Butter:

• 4 tablespoons unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

For the Roast Potatoes:

• 4 large russet potatoes, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Method

Prepare the Garlic Butter:

• In a small bowl, mix together the softened butter, minced garlic, chopped parsley, and a pinch of salt and pepper. Set aside to let the flavours meld.

Preheat the Oven:

• Preheat your oven to 400°F (200°C).

Prepare the Potatoes:

• Place the potato chunks in a large mixing bowl. Drizzle with olive oil, and then sprinkle with dried rosemary, salt, and pepper. Toss to coat the potatoes evenly.
• Spread the seasoned potato chunks in a single layer on a baking sheet. Roast them in the preheated oven for about 30-40 minutes or until they are crispy and golden brown, turning them once or twice for even cooking.

Prepare the Ribeye Steaks:

• While the potatoes are roasting, heat a skillet or grill pan over medium-high heat. Brush the ribeye steaks with olive oil, and season both sides with salt and pepper.
• Place the seasoned ribeye steaks on the hot skillet or grill pan. Cook for about 3-4 minutes on each side for medium-rare (adjust cooking time based on your desired doneness).
• Let the steaks rest for a few minutes after cooking.
• Place each ribeye steak on a plate. Top each steak with a generous dollop of the garlic butter. Serve the garlic butter ribeye steaks alongside the crispy roast potatoes.

This recipe will give you two mouthwatering ribeye steaks with flavorful garlic butter and crispy roast potatoes. Bon appétit!

It’s important to note that all the views and opinions expressed in my blog posts and vlogs are entirely personal, have not been influenced in any way and reflect my individual perspective. I value authenticity and honesty above all, and my content is a genuine reflection of my thoughts and experiences.