I have four little words for you.
CILANTRO. LIME. GARLIC. BUTTER.
Put this stuff on your steak and eat it.
Like today, people.
I made this recipe using Cooking Planit, an app that allows you to build a complete meal of multiple recipes (entrΓ©e + sides), and then breaks the steps apart and organizes the cooking process so that all the dishes are ready at the same time.
For example, the app will tell you when to start prepping the salad, all while keeping in mind how long it will take for the meat to rest and be ready to be sliced.
What’s cool about the app is that it has voice control so you can say “Move On” or “Go Back” to manage the steps while cooking without having to touch the screen. Sticky garlic iPhone screen be gone!
Beyond the actualΒ support during the cooking process, what I love most about Cooking Planit is that it allows you to get away with showing up at the grocery store with no shopping list, which is one of the worst crimes of menu planning and budgeting!
You pick a few recipes from their recommended meals, most of which are fuss-free and focus on fresh ingredients (you can even tell the app that you only want to make meals that are gluten and/or dairy-free, etc.), and the app will automatically create a grocery list for the meals you’ve selected.
So that means, you’re instantly forgiven for notΒ menu planning (which for me can often take 1-2 hours!)Β and can spend more time doing fun things on the weekend, like Memorial Day barbecues and walks with your pups.Β :) Productivity, people!
Search for Cooking Planit in the App store on your iPhone or download it on iTunes here: http://bit.ly/102Kpkx.
Have a great weekend!
-Meg
Grilled Ribeye Steak with Cilantro-Lime-Garlic Butter and Arugula Salad with Garlic Oil
Slightly adapted from Emily Wilson atΒ Cooking Planit
Download Cooking Planit on the App Store here.
Serves 2. Time: Approximately 1 hour
Ingredients
For the cilantro-lime-garlic butter:
- 4 Tbsp. grass-fed butter, softened to room temperature
- 1 Β½ Tbsp. minced fresh cilantro
- 2 medium cloves garlic
- 1 Tbsp. fresh lime juice
- ΒΌ tsp. chili powder
- Kosher salt and fresh ground pepper
For the grilled ribeye steak:
- 1 (8 to 12-oz.) grass-fed ribeye steak
- Grass-fed butter, softened
- Kosher salt and fresh ground pepper
For the arugula salad with garlic oil:
- 3 oz. organic baby arugula
- 2 Tbsp. extra-virgin olive oil
- 1 medium clove garlic
- Kosher salt and fresh ground pepper,Β to taste
Β
Instructions
For the cilantro-lime-garlic butter (this step can be done ahead of time if desired):
- Cut butter into small cubes and place in a medium mixing bowl. Let soften at room temperature.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the butter.
- Pick cilantro leaves off the stems and finely chop to measure approximately 1 Β½ tablespoons. Add to the butter.
- Add 1 Tbsp. fresh lime juice to the butter. Add ΒΌ tsp. chili powder and season with salt and pepper.
- Use the back of a fork to mash the butter and evenly combine all the ingredients. Scoop the butter into a small dish or bowl. Refrigerate until ready to serve. (*Note: this makes more butter than you need for the dish. Use leftover cilantro-lime-garlic butter for cooking eggs or for serving on top of steak, chicken, or fish.)
For the grilled ribeye steak:
- Dry the steak with a paper towel. Rub all over with a pat of butter and season with salt and pepper.
- Heat a grill pan on medium-high (or preheat an outdoor grill).
- Add a pat of butter to the pan. Using an oven mitt, swirl the pan to coat.
- Place steaks on the hot grill pan (or outdoor grill). The steaks should sizzle when you place them on the hot surface. For 1-inch steaks, cook about 4 minutes, then flip and cook another 4 minutes for medium rare, or until a thermometer reads 130 degrees. If your steaks are thicker, add another 1-2 minutes per side.
- Once you remove the steaks from the heat, cover loosely with foil and let them rest for 5 minutes before serving.
- Spread steak with a pat of cilantro-lime-garlic butter. Cut steak against the grain into thin slices and transfer to a plate. Serve with extra cilantro-lime-garlic butter and arugula salad on the side.
Β
For the arugula salad with garlic oil:
- Gently smash the garlic under the side of your chef’s knife to remove the peel. Slice the clove very thinly.
- Place the extra virgin olive oil and the thinly sliced garlic into a small saucepan. Set over low heat.
- Slowly warm the oil until the garlic becomes fragrant, about 8 minutes. Do not boil the oil or brown the garlic.
- Turn off the heat and let the garlic oil cool to room temperature, about 8 minutes.
- Place the arugula in a large salad or mixing bowl. Season the arugula with salt and pepper. Lightly drizzle the cooled garlic oil to taste, including some of the garlic slices, and toss to combine.
- Transfer the salad to dinner plates and serve.
P.S. Are we friends on Instagram and Twitter? On Instagram you’ll find my sweet musings on avocados and puppies while on Twitter you’ll find my favorite links around the web and rants about the world. ;) Enjoy!
