Grilled Steak & Carrots with Garlic Mashed Potatoes

[Sincerely-Food-Chef]

Ingredients

• 8 medium carrots
• 8 fl oz chicken or vegetable broth
• 1 small pkg chives
• 6 cloves garlic
• 1 ½ lb ribeye steak
• 4 medium yellow potatoes
• black pepper
• extra virgin olive oil
• parsley flakes
• salt
• virgin coconut oil

Instructions

1. Wash, peel, and large dice potatoes. Transfer to a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and return to saucepan.
   • 4 medium yellow potatoes
2. Wash carrots. Halve crosswise then halve or quarter lengthwise. Transfer to a medium bowl. Drizzle with olive oil and season with parsley flakes, salt, and pepper.
   • 8 medium carrots
   • 2 tsp extra virgin olive oil
   • ½ tsp parsley flakes
   • ¼ tsp salt
   • ⅛ tsp black pepper
3. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
4. Peel and mince garlic. Wash and chop chives.
   • 6 cloves garlic
   • 1 small pkg chives
5. Season steak generously with salt and pepper.
   • 1 ½ lb ribeye steak
   • ¼ tsp salt
   • ¼ tsp black pepper
6. Coat grill or bottom of skillet with oil. Place steak on grill/skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
   • 2 tbsp virgin coconut oil
7. Once steak has been transferred, place carrots on grill/skillet. Cook until tender-crisp, 4-5 minutes per side. Cook in two batches if all the carrots won't fit on grill/skillet.
8. Add broth, oil, garlic, chives, salt, and pepper to potatoes. Mash until smooth.
   • 1 tbsp virgin coconut oil
   • 8 fl oz (1 cup) chicken or vegetable broth
   • ½ tsp salt
   • ¼ tsp black pepper
9. To serve, arrange steak, carrots, and mashed potatoes on a plate. Enjoy!