Sweet Chili-Garlic Ribeye with Snap Pea Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $34.00
- Nutrition
- 490 cal · 44g protein
- quick
- grill
- high-protein
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Sweet Chili-Garlic Ribeye with Snap Pea Salad is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $34 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Gluten · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Grill pan / griddleDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ribeye steaks
- 2 tbsp brown sugar
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp chili-garlic sauce
- 4 cloves garlic
- 2 tbsp toasted sesame oil
- 3 tbsp rice vinegar
- 16 oz sugar snap peas
- 1 count English cucumber
- 2 count red bell peppers
- 2 count shallots
Steps
- Mix the brown sugar, 1 tablespoon soy sauce, 1 tablespoon chili-garlic sauce, and half the minced garlic. Rub over the steaks and let sit 10 minutes while you prep.
- Heat a grill or grill pan to medium-high. Whisk the remaining soy sauce, chili-garlic sauce, and garlic with the rice vinegar and sesame oil for the dressing.
- Slice the snap peas in half, thinly slice the cucumber, bell peppers, and shallots, and toss with half the dressing.
- Grill the steaks 5-6 minutes per side until they reach 145°F, watching closely since the sugar can char. Rest at least 3 minutes.
- Slice the steak against the grain, drizzle with the remaining dressing, and serve with the snap pea salad.
- Picky eaters can have the plain sliced steak with cucumber or snap peas on the side, no dressing.
- Make ahead: mix the rub and dressing up to 1 day ahead and keep them in the fridge. Toss the salad with dressing just before serving.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 25 g
- Fiber
- 5 g
- Sugar
- 16 g
- Fat
- 24 g
- Saturated fat
- 9 g
- Sodium
- 1,120 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop