Recipe · 30 min
Seared Ribeye with Ginger-Cilantro Cucumber Salad & Cauliflower Rice
- 30 min
- 2–6 servings
- 625 kcal / serving
A ribeye meal with bright cucumber salad and light cauliflower rice, offering a crisp texture and balanced tang. It comes together in about half an hour, ideal for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ medium headcauliflower
- ½ small bunchcilantro
- ½English cucumber
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½lime
- ¾ lbribeye steak
- English cucumbers
- limes
From the pantry: black pepper, rice vinegar, salt, toasted sesame oil
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater or food processor · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
More dinner ideas: easy dinners
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Produce
- ½ medium headcauliflower
- ½ small bunchcilantro
- ½English cucumber
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½lime
- English cucumbers
- limes
Meat & seafood
- ¾ lbribeye steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lime | ½ | 1 | |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce.
- Coarsely grate the cauliflower and transfer it to a medium bowl; trim the leaves and stem.
- Green onions are sliced thin and folded into the cauliflower bowl.
- Heat a skillet over medium-high heat.
- Pat the steak dry, cut into portions, and season both sides with salt and pepper.
- When the skillet is hot, add a bit of oil and cook the steak to your preferred doneness, 2–5 minutes per side; rest loosely covered.
- Peel and mince the ginger and garlic and place in a small bowl; squeeze lime, then whisk in oil, vinegar, and salt to make the dressing, and stir in minced cilantro leaves.
- Dice the cucumber and fold it into the dressing to make the salad.
- Return the skillet to medium-high heat, add more oil, then cook the cauliflower with green onions and a pinch of salt until tender, about 5 minutes; remove from heat and keep warm.
- Assemble by dividing the cauliflower rice, steak, and cucumber salad between plates, then serve immediately.
Two tips
- Make ahead: chop the greens and prep the salad dressing up to a day ahead and refrigerate.
- Serving idea: squeeze extra lime over the plated components for an extra bright finish and pair with a simple green side if desired.
Nutrition per serving
- Calories
- 625 kcal
- Protein
- 36 g
- Carbs
- 15 g
- Fat
- 48 g
- Fiber
- 5 g
- Sodium
- 146 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.