NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Ribeye steak

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

2 cup Arugula

0.25 cup Fresh parsley

0.25 cup Fresh mint

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 cup Radishes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and place a heavy cast-iron skillet inside to heat up.

• 2

  Pat the ribeye steak completely dry with paper towels and season both sides generously with sea salt and black pepper.

• 3

  Carefully remove the hot skillet from the oven using an oven mitt, place it on the stovetop over high heat, and add the olive oil.

• 4

  Sear the steak for 2 minutes on each side until a deep brown crust forms.

• 5

  Transfer the skillet back into the oven and roast for 4 to 6 minutes, or until the internal temperature reaches 130°F for medium-rare.

• 6

  Remove the steak from the skillet and place it on a cutting board to rest for at least 8 minutes.

• 7

  While the steak rests, combine the arugula, parsley, mint, and thinly sliced radishes in a large mixing bowl.

• 8

  Whisk the lemon juice and lemon zest together in a small bowl, then drizzle over the greens and toss to coat.

• 9

  Slice the rested ribeye against the grain and serve immediately alongside the fresh herb salad.