Cajun Crusted Ribeye Steak with Cucumber Yogurt

A sweet and smoky steak topped with a cool cucumber yogurt sauce.

Directions:

  1. In a medium bowl, combine all rub ingredients. Press each side of the steaks into the steak rub until heavily coated.
  2. Heat a flat iron pan over high heat. Add oil, sear steaks on each side for 5-8 minutes or until internal temperature reaches 135° for medium rare. Allow to rest for 5 minutes.
  3. In a small bowl, combine the cucumber yogurt ingredients. Serve each steak with a side of cucumber yogurt.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen

Ingredients:

Steak Rub:

1 teaspoon Stonemill Essentials Onion Powder

1 teaspoon Stonemill Essentials Garlic Powder

1 teaspoon ground ginger

1 pinch ground nutmeg

¼ teaspoon Stonemill Essentials Paprika

1 pinch Stonemill Essentials Chili Powder

½ teaspoon Stonemill Essentials Iodized Salt

½ teaspoon Stonemill Essentials Ground Black Pepper

1 tablespoon Stonemill Essentials Parsley Flakes

1 tablespoon Baker's Corner Brown Sugar

2 USDA Choice Ribeye Steaks

2 Tablespoon Carlini Vegetable Oil

Cucumber Yogurt:

1 cup seeded and diced cucumber

¼ cup diced red onion

½ cup Friendly Farms Plain Nonfat Greek Yogurt

¼ teaspoon Stonemill Essentials Iodized Salt


Prep Time:
10 minutes

Cook Time:
15 minutes (plus 5 minutes to rest)

Total Time:
25 minutes (plus 5 minutes to rest)


Servings:
2