Filipino Steak with Sautéed Vegetables
Nutrition Per Serving
Serves 1
497
cal
9%
11g
Carbs
65%
36g
Fat
26%
34g
Protein
9gSugar
675mgSodium
Ingredients
- 1 small eggplant, thinly sliced (about 80g)
- 1 small tomato, diced (about 40g)
- 1/4 medium onion, thinly sliced (about 30g)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded cabbage (about 30g)
- 1/4 red bell pepper, cut into thin strips (about 15g)
- 1 small ribeye steak (about 175g)
Steps
- Slice the eggplant, tomato, onion, and cabbage into thin pieces. Cut the red bell pepper into thin strips.
- Sprinkle salt and pepper on both sides of the ribeye steak to season it.
- Heat a grill or skillet over medium-high heat. Cook the steak for about 4 minutes per side for medium-rare. Let it rest for 3 minutes before slicing it thinly against the grain.
- In the same skillet, lower the heat to medium. Add the sliced vegetables and sauté for 5-7 minutes, stirring occasionally, until softened and tender.
- Place the sliced steak on a plate and top with the sautéed vegetables. Serve immediately.