Name: Steak with Roasted New Potatoes & Sugar Snap Peas
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg new potatoes; 1.02 kg ribeye steak; 1 ½ (227 g) pkg sugar snap peas; black pepper; extra virgin olive oil; salt; virgin coconut oil

Steak with Roasted New Potatoes & Sugar Snap PeasSteak with Roasted New Potatoes & Sugar Snap Peas — a 35-minute dinner recipe with 7 ingredients, serving 6.Ingredients

1.02 kg new potatoes

1.02 kg ribeye steak

1 ½ (227 g) pkg sugar snap peas

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Preheat the oven to 232°C (450°F) and place the rack in the centre position.

Wash and dry the fresh produce.

Quarter the potatoes and transfer to a baking sheet.

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 roast, tossing halfway through cooking time, until they are tender and browned, 20 to 25 minutes.

Halve the snap peas and transfer to a bowl. Add to the baking sheet with the potatoes halfway through cooking time.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season 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.

To serve, divide the steak and roasted vegetables between plates. Enjoy!

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