Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That's you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night to yourself, sitting down to a meal should be something to look forward to.
Boneless short rib is that rare cut of beef that can truly do it all. Occasionally labeled Denver steak or zabuton (as it resembles a traditional Japanese floor cushion), it’s highly affordable (for steak), but doesn’t skimp on flavor or texture. Firmer than rib eye but just as rich and, frankly, more consistently well-marbled than most other cuts, it can be cooked like steak (to medium or medium-rare), or braised to full shreddy-ness. While it is technically cut from the chuck, or shoulder, it functions just like the meat portion of the best short ribs, minus any bones. Alternatively, a picanha or sirloin cap steak is a great single-serve option to use as it is a smaller New York strip steak.
Similar to miso or bouillon paste, instant dashi powder isn’t just about making soup. It can give a phenomenal boost to all kinds of dishes that crave umami, not just more salt. Try it anywhere you might be tempted to use an anchovy or two, in dressings and sauces, braises, or, frankly, any dish involving seafood. There’s no need to mix it with water first, just add it a pinch at a time along with salt.
Read More: This Underrated Steak Cut Is Perfect for a Solo Meal
Recipe information
Total Time
40 minutes
Yield
1
Ingredients
Preparation
Step 1
Mix 3 small radishes, trimmed very thinly sliced, 2 Tbsp. seasoned rice vinegar, and a pinch of kosher salt in a small bowl to combine. Let sit until ready to serve.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a medium saucepan over medium. Add 6 garlic cloves, thinly sliced, and cook, stirring or swirling pan often, until very fragrant and beginning to turn golden around the edges, 2–3 minutes. Add 1 small bunch collard greens, ribs and stems removed, leaves torn, and a pinch of salt and cook, stirring occasionally, until wilted and bright green, about 4 minutes. Add 1 tsp. instant dashi powder or 1 tsp. fish sauce or soy sauce and 1 cup water. Cover and cook, adjusting heat as needed to maintain an active simmer, until greens are nearly tender, 10–12 minutes. Uncover and cook, increasing heat as needed, until liquid is almost completely evaporated, 2–3 minutes; season with salt.
Step 3
Meanwhile, generously season 1 boneless short rib, preferably ¾–1" thick (about 8 oz.), with salt and freshly ground pepper. Coat all over with remaining 1 Tbsp. extra-virgin olive oil. Heat a dry medium skillet over medium-high. Cook steak, turning every 1–2 minutes, until deeply browned and an instant-read thermometer inserted into the center registers 125–128° for medium (boneless short rib can benefit from being cooked slightly past medium-rare in order to bring out maximum tenderness), 7–10 minutes, depending on the thickness of your steak. Transfer steak to a small wire rack or plate and let rest 10 minutes.
Step 4
Cook 1 Tbsp. unsalted butter in same skillet over medium, swirling occasionally, until it foams then browns, about 1 minute. Pour in ¼ cup water and bring to a simmer, scraping bottom of skillet to loosen any browned bits. Stir in 2 tsp. oyster sauce and cook until sauce is thick enough to coat a spoon; season with salt. Remove from heat.
Step 5
Remove pickled radishes from brine and add to collard greens; add some brine for tangier greens if desired. Transfer to a wide shallow bowl. Slice steak against the grain and arrange on top of greens; drizzle sauce over.
