So whenever Ribeye steaks go on sale at our local grocery store, I usually stock up and my husband uses the ole’ foodsaver and we store them in the freezer. It is so nice to be able to pull a great steak out and have it defrost in a matter of hours, still almost like new.
Ribeye pairs well on a salad with a little balsamic dressing and chickpeas, now you can use canned, but what I do is soak these beans overnight. Then, I boil the chickpeas for 2 hours in chicken stock, 1/2 onion (sliced), 2 garlic cloves, and lemon peel. I let them cool and store them in the fridge for up to 10 days! Perfect for salad, hummus, I’ve even made falafel!!
As for the “Balsamic dressing” Its really just a good quality, locally made balsamic reduction, some Greek olive oil, dried oregano and a healthy dose of salt and pepper. Just mix.
And presto! Makes a perfect weeknight dinner but is more then healthy and husband friendly.
My husband can REALLY cook a steak!