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

Ingredients

  • 1 ½ lb new potatoes
  • 1 ½ lb ribeye steak
  • 1 (8 oz) pkg sugar snap peas
  • black pepper
  • extra virgin olive oil
  • salt
  • virgin coconut oil

Instructions

  1. Preheat the oven to 450°F and place the rack in the centre position.
  2. Wash and dry the fresh produce.
    • 1 ½ lb new potatoes
    • 1 (8 oz) pkg sugar snap peas
  3. Quarter the potatoes and transfer to a baking sheet.
  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
    • 1 tsp salt
    • ½ tsp black pepper
  5. Place the potatoes in the oven and roast, tossing halfway through cooking time, until they are tender and browned, 20 to 25 minutes.
  6. Halve the snap peas and transfer to a bowl. Add to the baking sheet with the potatoes halfway through cooking time.
  7. Preheat a skillet over medium-high heat.
  8. While the skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    • 1 ½ lb ribeye steak
    • 1 tsp salt
    • ½ tsp black pepper
  9. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  10. 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.
  11. To serve, divide the steak and roasted vegetables between plates. Enjoy!

Nutrition per Serving

Calories
632
Fat
41g
Net Carbs
26g
Protein
36g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stainless steel or cast iron skillet
  • tongs