Name: Ribeye Steak with Sweet Potato Wedges & Arugula-Walnut Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1.02 kg ribeye steak; 0.681 kg sweet potato; ¾ cup walnuts; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt; virgin coconut oil

Ribeye Steak with Sweet Potato Wedges & Arugula-Walnut SaladRibeye Steak with Sweet Potato Wedges & Arugula-Walnut Salad — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1.02 kg ribeye steak

0.681 kg sweet potato

¾ cup walnuts

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

virgin coconut oil

Instructions

Preheat the oven to 500°F (260°C) and place the rack in the center position. Place a baking sheet in the oven to warm up.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Cut the sweet potatoes into 1 ¼-cm-thick wedges (about 8 to 10 wedges per potato). Remove the baking sheet from the oven and transfer the potatoes to it.

Drizzle the potatoes with olive oil and season with salt and pepper; toss to coat, then spread out in a single layer.

Place the potatoes in the oven and bake for 10 minutes, then flip them over and continue to bake until they are tender, another 5 to 10 minutes.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat dry the steak with paper towels and place on a plate. Season the steak generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.

Once the steak is done, in a salad bowl, combine and whisk together olive oil, balsamic vinegar, and Dijon.

Roughly chop the walnuts and add to the salad bowl.

Add the arugula to the salad bowl and toss to coat.

To serve, arrange the steak, sweet potato wedges, and the arugula-walnut salad on a plate. Enjoy!

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