Careme

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak (8 oz) 2 steaks (16 oz total) for 2 adults + optional kid tastes (or use beef ribeye 1 lb if preferred) $16.99 (8 oz)
• Bok Choy (sale) 12 oz bok choy, chopped $2.77/lb sale (regular $2.99)
• Kroger® Petite Carrots Bag 12 oz carrots (or use 1 lb carrots if you prefer) $1.99 (12 oz)
• Garlic 3 cloves, divided $0.69 each
• Green Onions 2, sliced (optional but great) $1.39
• Olive oil (or neutral oil) 2 Tbsp
• Soy sauce 3 Tbsp
• Honey or brown sugar 1 Tbsp
• Rice vinegar or lime juice 1 Tbsp (optional)
• Sesame oil 1 tsp (optional)
• Sesame seeds 1 tsp (optional)
• Black pepper To taste

Instructions

1. Heat grill to high (or set oven to broil with a rack 4–6 inches from the heat). Heat oven to 425°F for the carrots.
2. Roast carrots: toss 12 oz carrots with 1 Tbsp oil, 1/2 tsp salt, pepper, and 1 minced garlic clove. Roast 18–22 minutes until browned and tender.
3. Make quick Korean-style glaze: stir 3 Tbsp soy sauce + 1 Tbsp honey/brown sugar + 1 Tbsp vinegar/lime (optional) + 1 tsp sesame oil (optional).
4. Cook ribeye: pat steaks dry; pepper well (go light on salt because soy is salty). Grill 3–4 minutes per side for medium-rare or broil 3–5 minutes per side depending on thickness. During the last minute, brush lightly with glaze (reserve some for serving). Rest 5–8 minutes. (For kids, keep some slices unglazed and offer glaze on the side.)
5. Sauté bok choy: on the stove, heat 1 Tbsp oil in a skillet over medium-high. Add 12 oz chopped bok choy + 2 minced garlic cloves; stir-fry 3–4 minutes until wilted and bright. Splash in 1–2 tsp water if needed; season with a small splash of soy if desired.
6. Slice steak and serve with bok choy and roasted carrots. Drizzle remaining glaze on adult portions; top with green onions/sesame seeds if using.