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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 839 calories
  • 45 min
  • 4 servings

Ingredients

  • 8 fl oz chicken or vegetable broth
  • 8 cloves garlic
  • 1 ½ lb green beans
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 lemon
  • 1 ½ lb ribeye steak
  • 4 medium yellow potatoes
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • oregano, dried
  • salt
  • virgin coconut oil

Instructions

  1. Fill a medium saucepan halfway with water, cover, and bring to a boil.
    • about 7 cups water
  2. Wash, peel, and large dice potatoes; add to saucepan. Once boiling, cook until potatoes are tender, 10-12 minutes.
    • 4 medium yellow potatoes
  3. Peel and mince garlic. Grate 2 tsp of lemon zest. In a medium bowl, prepare marinade by mixing together ¼ of the garlic (save the rest for the green beans), lemon zest, lemon juice, oil, oregano, pepper, and salt.
    • 8 cloves garlic
    • 1 lemon
    • 2 tbsp extra virgin olive oil
    • ½ tsp oregano
    • ½ tsp black pepper
    • ¼ tsp salt
  4. Place steak in bowl and coat with marinade.
    • 1 ½ lb ribeye steak
  5. Wash green beans and trim ends.
    • 1 ½ lb green beans
  6. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  7. Coat grill or bottom of skillet with oil. Add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
    • about 1 tbsp virgin coconut oil
  8. Heat a sauté pan over medium heat and add coconut oil. Add remaining garlic and crushed red pepper. Cook until fragrant, 15-30 seconds.
    • about 1 tbsp virgin coconut oil
    • ¼ tsp crushed red pepper
  9. Add green beans to the sauté pan and, stirring occasionally, cook until tender crisp, 5-7 minutes.
  10. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    • 1 small bunch Italian (flat-leaf) parsley
  11. Drain potatoes and return back to saucepan. Add parsley, chicken broth, oil, salt, and pepper. Mash until smooth.
    • 8 fl oz (1 cup) chicken or vegetable broth
    • 2 tbsp virgin coconut oil
    • ½ tsp salt
    • ¼ tsp black pepper
  12. Remove beans from heat. Season with salt and pepper; toss to coat.
    • ¼ tsp salt
    • ¼ tsp black pepper
  13. To serve, arrange steak, mashed potatoes and green beans on a plate. Enjoy!

Nutrition per Serving

Calories
839
Fat
56g
Net Carbs
40g
Protein
40g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • grill pan, outdoor grill, or skillet
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • potato masher
  • salad spinner (optional)
  • stainless steel sauté pan
  • tongs
  • vegetable peeler