Ribeye Steak with Asparagus, Almond & Goat Cheese Salad
- Time
- 35 min
- Serves
- 4
- Style
- Classic
Ingredients
- ½ cupalmonds, sliced
- 2 small bunchesasparagus
- 1 (4 oz) loggoat cheese
- 1lemon
- 1 ½ lbribeye steak
- black pepper
- Dijon mustard
- extra virgin olive oil
- salt
- virgin coconut oil
Cookware
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- grater
- grill pan, outdoor grill, or skillet
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- tongs
- whisk or fork
Per serving
- Calories
- 659
- Protein
- 42g
- Carbs
- 8g
- Fat
- 53g
- Fiber
- 4g
- Sodium
- 193mg
Method
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