Cajun Crusted Ribeye Steak with Cucumber Yogurt
A sweet and smoky steak topped with a cool cucumber yogurt sauce.
- In a medium bowl, combine all rub ingredients. Press each side of the steaks into the steak rub until heavily coated.
- 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.
- 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
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
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
15 minutes (plus 5 minutes to rest)
25 minutes (plus 5 minutes to rest)