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Fast Steak w/ Ratatouille Topping - FULL CAL

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Course: Main Meals
Keyword: Week 10
Cooking Method: Stovetop
Recipe Type: Beef, Quick Recipes
Servings: 2 servings
Calories: 610kcal

Ingredients

  • 12 oz ribeye divided into (2) 6 oz portions
  • Sea salt and black pepper to taste
  • 1 tbsp ghee
  • 1 cup zucchini thinly sliced
  • 1 cup yellow squash thinly sliced
  • 1 cup Japanese eggplant thinly sliced
  • 1 cup Roma tomatoes thinly sliced
  • 1 tsp salt
  • 2 tsp Italian seasoning or Herbs de Provence

Instructions

  • HEAT a large skillet over medium-high heat.
  • SEASON the ribeye with salt and pepper and cook to desired level of doneness. (About 3-4 minutes per side for medium, depending on the thickness of the steak.)
  • REMOVE the steak from the pan and let rest.
  • WHILE the steak rests, heat the ghee in the same pan, add the veggies, season with salt and Italian seasoning, and sauté for 5-6 minutes, until softened and lightly browned.
  • SERVE the veggies over the steak.

Notes

Note: Slice the veggies very thin (¼” or less) to ensure a quick cooking time (a mandolin is great for this). 

Nutrition

Calories: 610kcal | Carbohydrates: 12g | Protein: 43g | Fat: 47g | Fiber: 3g | Net Carbs: 9g