Grilled Rib-Eye Steak with Garlicky Tatsoi...CSA Week #2

Don’t get me wrong, it’s not to the exclusion of vegetables.  Nope, it’s beef, in addition to as many vegetables as possible.  Being a semi-vegetarian for those 40 days, well, specifically, I was a pescetarian, as I did eat fish.  Anyway, I became accustomed to eating vegetables at nearly every meal, and now they make up the majority of my diet. 

So, it’s fortuitous that I joined a CSA!  Week two’s bounty included the following: baby red potatoes, spring lettuce mix, parsley, tarragon, cabbage, beets, and tatsoi.  My parents grew tatsoi years ago, so I’ve eaten in the past.  If you’ve never eaten it, it’s similar to mustard, and prepared in my usual go-to fashion, sauteed in a garlicky olive oil, it’s absolutely delicious and super quick, a perfect side dish to go along with my beautiful rib-eye.  The husband ate his steak with my smashed & roasted potatoes that I made with half of the potatoes.  The other half became home fries, and I’ll share that later this week.

Rib-Eye Steak with Garlicky Tatsoi
1 rib-eye, about 2″ thick (my steak was 10 oz, plenty for 2 people)


1 large bunch tatsoi, washed and spin-dried

4 cloves garlic, peeled and halved
Extra virgin olive oil, 2 teaspoons, plus additional to brush on steak
Salt and pepper

Slice steak and serve with tatsoi.

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