Grilled Rib-Eye Steak with Garlicky Tatsoi

So, I’m in a beef phase at the moment.  Maybe because I gave up meat for Lent and I’m trying to make up for those 40 days?  Or, perhaps it’s because I recently found out I’m anemic?  Don’t know why, exactly, I’ve just been craving beef more than ever.

Don’t get me wrong, it’s not to the exclusion of vegetables.  Nope, it’s beef, in addition to as many vegetables as possible.  Being a semi-vegetarian for those 40 days, well, specifically, I was a pescetarian, as I did eat fish.  Anyway, I became accustomed to eating vegetables at nearly every meal, and now they make up the majority of my diet. 

 

So, it’s fortuitous that I joined a CSA!  Week two’s bounty included the following: baby red potatoes, spring lettuce mix, parsley, tarragon, cabbage, beets, and tatsoi.  My parents grew tatsoi years ago, so I’ve eaten in the past.  If you’ve never eaten it, it’s similar to mustard, and prepared in my usual go-to fashion, sauteed in a garlicky olive oil, it’s absolutely delicious and super quick, a perfect side dish to go along with my beautiful rib-eye.  The husband ate his steak with my smashed & roasted potatoes that I made with half of the potatoes.  The other half became home fries, and I’ll share that later this week.

Rib-Eye Steak with Garlicky Tatsoi
1 rib-eye, about 2″ thick (my steak was 10 oz, plenty for 2 people)
1 large bunch tatsoi, washed and spin-dried
4 cloves garlic, peeled and halved
Extra virgin olive oil, 2 teaspoons, plus additional to brush on steak
Salt and pepper

Brush steak with olive oil and liberally season both sides with salt and pepper, and allow to sit for 30 minutes before grilling.
Heat your grill to medium high heat.
Grill the steaks as desired; I prefer my steak cooked medium, which is about 3 to 4 min. per side.
Remove steak from the grill to rest while you saute the tatsoi.
Place a skillet over medium high heat and add 2 teaspoons of extra virgin olive oil; toss in the sliced garlic.
Stir garlic until just past golden brown and remove from skillet.
Add the tatsoi, quickly tossing with tongs to coat with the garlicky oil.
Cover pan and cook for about 2-3 minutes.
Give the tatsoi a quick toss with the tongs, cover and cook for another 2 minutes, or until tatsoi is wilted and just tender.

Slice steak and serve with tatsoi.

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