Beef Poke

• 15 min
• 4 SERVINGS
• 230 Cal
• 27 g Protein

Ingredients:

• 1 pound beef Ribeye Filet, 1/2 inch thick
• 1/3 cup chopped green onion
• 1/3 cup reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 1 teaspoon crushed red pepper
• 1 teaspoon unseasoned rice vinegar

• 1/4 cup crispy garlic
• 1/4 cup chopped green onion
• Sliced watermelon radish, shredded pickled ginger, wasabi mayonnaise, shredded Napa or Savoy cabbage

Cooking:

1. Place beef Ribeye Filets on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. Meanwhile, combine onion, soy sauce, sesame oil, sesame seeds, red pepper and vinegar in large bowl. Cover and refrigerate.

3. Cut filets into 1/2-inch cubes. Cover and refrigerate for 3 to 4 hours.

4. Add filet to soy mixture just before serving; toss gently to evenly coat. Drain steak from soy mixture; discard soy mixture. Garnish steak with garlic, onions, radish, ginger, mayonnaise and cabbage, if desired.