Steak with Mashed Turnip, Potato & Carrot Medley

[Sincerely-Food-Chef]

Ingredients

• 4 medium carrots
• 8 fl oz chicken or vegetable broth
• 1 small pkg fresh basil
• 1 ½ lb ribeye steak
• 2 medium turnips
• 4 medium yellow potatoes
• black pepper
• 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 turnips, potatoes, and carrots. Peel, large dice, and add to saucepan. Once boiling, cook until vegetables are tender, 10-12 minutes.
   • 2 turnips
   • 4 medium yellow potatoes
   • 4 medium carrots
3. Heat a skillet over medium-high heat.
4. Wash and dry basil. Pick leaves off the stems, roll up crosswise, and thinly slice into ribbons.
   • 1 small pkg fresh basil
5. Coat bottom of skillet with oil. Season steak with salt and pepper on both sides. Place in the 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
   • 1 ½ lb ribeye steak
   • ¼ tsp salt
   • ¼ tsp black pepper
6. Drain vegetables and return back to saucepan. Add broth, oil, ½ of the basil (save the rest for garnishing), salt, and pepper. Mash until smooth.
   • 8 fl oz (1 cup) chicken or vegetable broth
   • 2 tbsp virgin coconut oil
   • ½ tsp salt
   • ½ tsp black pepper
7. Thinly slice steak against the grain.
8. To serve, place mash on a plate, add steak slices, and sprinkle with remaining basil. Enjoy!