Rub Boneless Ribeye Steak (2) with Togarashi Chili (1/4 cup).
2.
Grill ribeyes until desired doneness.
3.
Brush the ribeyes with Unagi Sauce (2 tablespoon) while resting.
4.
Slice ribeyes as thin and toss sliced meat with remaining Unagi Sauce (1 tablespoon).
5.
To make the asparagus, wash and dry the Asparagus (0.5 pound) and cut off the thick stalk of the asparagus.
6.
Toss in the Sesame Oil (3 tablespoon) and dust with Togarashi Chili (2 tablespoon).
7.
Cook on the grill until tender (about 15-20 minutes).
8.
Remove from grill, cut into bite sized pieces
9.
To make the corn, prepare Corn Cob (2 ear) for cooking to include stripping husk and removing silk.
10.
Stir together Mayonnaise (1/4 cup) and Ponzu (1 tablespoon) in a small bowl.
11.
Paint mixture on the corn and dust with Togarashi Chili (2 tablespoon).
12.
Cook on grill until kernels are softened, some char is great.
13.
Slice corn off of the cob set aside for tacos.
14.
Serve ribeye slices, chopped asparagus and corn with tacos. Enjoy!
Nutrition Per Serving
CALORIES
486
FAT
25.7 g
PROTEIN
25.4 g
CARBS
46.9 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
