Ribeye

Umeboshi Plum Marinated Steak

Umeboshi is a sweet and savory plum from Japan. It gives this marinated Pre Ribeye pizazz!

Cook time: 30min. total

PREP: 5min. | ACTIVE: 10min. | PASSIVE: 15min.

Umeboshi Plum Marinated Steak
SERVING SIZE: 1-2 DIFFICULTY: Medium
July 06, 2018 Gluten-Free
Keto
July 06, 2018 SERVING SIZE: 1-2 DIFFICULTY: Medium Gluten-Free Keto #eatpre

FOR THIS RECIPE WE USED:

Ribeye - 10 oz. Beef Steaks

Ribeye - 10 oz. Beef Steaks
2 x 10 oz. Ribeye steaks (2ct box) 8 x 10 oz. Ribeye steaks (8ct box)

 

COOK TIME | ACTIVE: 12 MINUTES - PASSIVE: 0 MINUTES

PREP TIME: 5 MINUTES | SERVING SIZE: 1-2

Ingredients

  • 1 Pre Ribeye Steak, room temperature and patted dry

Marinade

  • 1/3 cup ume plum vinegar
  • 1 cup tamari
  • 1/3 cup toasted sesame oil
  • 1/8 cup lime juice
  • 1/2 cup honey
  • 1/4 cup shallot, minced
  • 1 tsp red pepper flakes
  • 1 tsp ground black pepper
  • 1 Pinch Of crushed red pepper flakes
  • 1/2 tsp dijon mustard
  • 1 tbsp. pickled sushi ginger, minced, plus more for topping

Instructions

  1. Whisk all marinade ingredients together in a small bowl. 
  2. Season steak on both sides with salt.
  3. Place steak and marinade in a plastic bag or in a covered bowl and chill for 15-30 minutes.  
  4. Preheat a skillet to medium-high. Slide the steak onto the hot pan and sear on both sides 4 1/2 minutes for medium-rare. Flip only once.
  5. Remove and let rest for 6 minutes. Slice against the grain and serve with greens, pickled ginger, and salty roasted mushrooms.

 


Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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