Ramen salad with grilled ribeye

Cut your kohlrabi into julienne and radishes into slices. Place in a large bowl, roughly chop the coriander, add the cashew nuts, lime juice, soy sauce, tahini, ginger, garlic, sesame oil, chili, and spring onions, and mix.

Cook the ramen as per the package instructions, rinse them well, add and mix everything together.

Take the meat out of the fridge 1 hour before cooking. Let your grill pan heat up on the stove, season your ribeye with pepper and salt, brush both sides with 1 tbsp oil, and place your ribeye in the grill pan.

Definitely let it sit for at least one and a half minutes without touching it so that a nice crust forms and it easily releases.

Rotate your ribeye a quarter turn so that you get a nice grill mark (crosshatch). Do the same on the other side. Depending on the thickness of the ribeye, adjust the cooking time; the meat should be medium-rare.

Let it rest for 2 minutes before slicing it into super thin slices, mix it with the ramen and vegetables, and enjoy!!