Contigo® Ribeye A La Plancha
Contigo® Ribeye A La Plancha
Directions
- In a small saucepan over medium heat, add rice and coconut milk
Bring to a boil then lower to a simmer and cook for 15 mins before turning off the flame and covering with a lid.
Let rice sit covered for 5-6 minutes then fluff with a fork.
-
In a small bowl mix together sesame oil, rice wine vinegar, salt, and pepper. Stir this into the rice.
- Mix in the cut baby corn, mandarin orange segments, sliced radish, cilantro, and cotija cheese to make corn salad.
- Season ribeyes with salt and pepper. Sear on a griddle set to high until both sides are caramelized.
Cook to desired doneness.
- Plate each dish by adding one ribeye, equal parts coconut jasmine rice, and corn salad.
Ingredients
- 2 ea Contigo® Beef Ribeye, boneless
- 6 tbsp Asian Pride® Sesame Oil, divided
- 2 tbsp Asian Pride® Rice Wine Vinegar
- 2 tbsp Asian Pride® baby corn, cut on bias
- 1/4 cup Asian Pride® Mandarin Orange Segments
- 1/4 cup Peak Fresh Produce® Radish(es), sliced thin
- 4 tbsp Contigo Cotija Cheese , divided
- 10 leaves ea Peak Fresh Produce® Cilantro, rough chopped
- 1/2 cup Asian Pride® Jasmine Rice
- 1 cup Asian Pride® Coconut milk
- 1/4 tsp sea salt
- 1/4 tsp Magellan® Black Pepper, ground
