2–3 tbsp whole green and black peppercorns
1 tsp coarse salt
1 tsp lemon zest
1 lb buffalo rib-eye steaks
1 tsp coconut oil (or butter)
4 cups Chinese cabbage sliced on the diagonal into ¼-inch pieces
1 medium garlic clove, minced
1 pinch salt
8 oz roasted red peppers (jarred are fine)
1 tsp tamari (or Spike vegetable seasoning)
Crush peppercorns with the back of a spoon, with a mortar and pestle, or in a spice grinder; mix with coarse salt and lemon zest. Season both sides of the steaks with this mixture, then set them aside to marinate for up to 30 minutes.
Sear steaks by broiling, grilling, or frying in heavy cast-iron skillet over medium-high heat, 3 minutes per side. Set aside steaks and keep warm.
In a heavy cast-iron skillet, heat 1 tsp coconut oil over high heat, then stir-fry Chinese cabbage and garlic with a pinch of salt until cabbage is wilted.
Meanwhile, blend roasted red peppers in blender with tamari.
To assemble, pile serving platter with braised cabbage, top with steaks, and pour red pepper sauce over top. Serve immediately.