YOUR SOLIN GENERATED RECIPE
Pan-Seared Ribeye with Peppered Rice and Peas
Pan-seared grass-fed ribeye steak seasoned with cracked pepper, served alongside a vibrant medley of rice, sweet peas, and crisp bell peppers with fresh blueberries.
INGREDIENTS
6 oz Round rib eye steak
1 tsp Avocado oil
0.25 cup Cooked brown rice
0.25 cup Green peas
0.5 cup Red bell pepper
0.5 cup Fresh blueberries
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Pat the ribeye steak dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices intact.
In the same skillet, add the diced bell peppers and peas, sautéing for 2-3 minutes until the peppers are tender-crisp.
Stir the cooked brown rice into the skillet with the vegetables, tossing to combine and warm through.
Slice the steak against the grain and serve alongside the peppered rice and peas, with a side of fresh blueberries for a burst of sweetness.