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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 741 calories
  • 35 min
  • 4 servings

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!

Nutrition per Serving

Calories
741
Fat
56g
Net Carbs
22g
Protein
36g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • salad spinner (optional)
  • stainless steel or cast iron skillet
  • tongs
  • whisk or fork