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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 751 calories
  • 40 min
  • 4 servings

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!

Nutrition per Serving

Calories
751
Fat
49g
Net Carbs
36g
Protein
37g

Cookware

  • chef's knife
  • colander
  • cutting board
  • measuring spoons
  • medium saucepan
  • potato masher
  • salad spinner (optional)
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs
  • vegetable peeler