Five-Spice Ribeye with Cucumber Salad

Name: Five-Spice Ribeye with Cucumber Salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: Asian,Asian
Ingredients: 2 Meyer Natural Angus Ribeye10-ounce steaks; 1 TBSPFive-spice powder; 2 TSPSRaw turbinado sugar; 1/2 TSPSalt; 2 TSPSOlive oil; CUCUMBER SALAD; 1 English seedless cucumberwashed, sliced; 1/4 CupRice wine vinegar; Red pepper flakes to taste; 2 TSPSRed onionfinely chopped; 1 CloveGarlicminced; 2 TBSPSFresh cilantrochopped; 1 TBSPSugar; Salt and pepper to taste

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Ingredients

2 Meyer Natural Angus Ribeye (10-ounce steaks)
1 tbsp Five-spice powder
2 tsps Raw turbinado sugar
1/2 tsp Salt
2 tsps Olive oil
CUCUMBER SALAD
1 English seedless cucumber (washed, sliced)
1/4 cup Rice wine vinegar
Red pepper flakes to taste
2 tsps Red onion (finely chopped)
1 clove Garlic (minced)
2 tbsps Fresh cilantro (chopped)
1 tbsp Sugar
Salt and pepper to taste

Yield

Prep Time: 5 Minutes
Cook Time: 8 Minutes
Total Time: 13 Minutes

Preparation

1. Pat steak dry with paper towels. Mix five-spice powder with sugar and salt. Rub both sides of steaks with about 2 teaspoons of mixture.

2. Heat oil in cast-iron skillet over high heat until oil is shimmering. Place steak into skillet and cook to desired degree of doneness, turning once. Remove from heat and let rest at least 5 minutes before serving.

3. While steak rests, mix cucumbers with vinegar, red pepper flakes, onion, garlic, cilantro, sugar and salt. Toss.

4. Serve steak with cucumber salad. Garnish with additional cilantro leaves if available.