Ribeye Steak with Sweet Potato Wedges & Arugula-Walnut Salad

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby arugula
• 1 ½ lb ribeye steak
• 1 lb sweet potato
• ½ cup walnuts
• balsamic vinegar
• black pepper
• Dijon mustard
• extra virgin olive oil
• salt
• virgin coconut oil

Instructions

1. Preheat the oven to 500°F and place the rack in the center position. Place a baking sheet in the oven to warm up.
2. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
   • 1 (5 oz) pkg baby arugula
   • 1 lb sweet potatoes
3. Cut the sweet potatoes into ½-inch-thick wedges (about 8 to 10 wedges per potato). Remove the baking sheet from the oven and transfer the potatoes to it.
4. Drizzle the potatoes with olive oil and season with salt and pepper; toss to coat, then spread out in a single layer.
   • 1 tbsp extra virgin olive oil
   • ½ tsp salt
   • ¼ tsp black pepper
5. 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.
6. Preheat a skillet over medium-high heat.
7. 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.
   • 1 ½ lb ribeye steak
   • 1 tsp salt
   • ½ tsp black pepper
8. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
   • 1 tbsp virgin coconut oil
9. 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.
10. Once the steak is done, in a salad bowl, combine and whisk together olive oil, balsamic vinegar, and Dijon.
    • 2 tbsp extra virgin olive oil
    • 2 tsp balsamic vinegar
    • ½ tsp Dijon mustard
11. Roughly chop the walnuts and add to the salad bowl.
    • ½ cup walnuts
12. Add the arugula to the salad bowl and toss to coat.
13. To serve, arrange the steak, sweet potato wedges, and the arugula-walnut salad on a plate. Enjoy!