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

Ingredients

  • 1 cup frozen corn
  • 2 cloves garlic
  • 1 small bunch green onions (scallions)
  • 1 ½ lb striploin (New York strip) steak
  • 1 (8 oz) pkg sugar snap peas
  • 4 medium yellow potatoes
  • black pepper
  • extra virgin olive oil
  • mayonnaise
  • paprika
  • salt
  • virgin coconut oil

Instructions

  1. Preheat the oven to 450°F. Place the rack in the center position.
  2. Wash and dry the fresh produce.
    • 4 medium yellow potatoes
    • 1 (8 oz) pkg sugar snap peas
    • 1 small bunch green onions (scallions)
  3. Medium dice the potatoes (cut into ½-inch cubes) and transfer to a baking sheet.
  4. Add the corn to the potatoes.
    • 1 cup frozen corn
  5. Drizzle the potatoes and corn with olive oil and season with salt and pepper; toss to coat, then arrange in a single layer.
    • 1 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  6. Place the sheet in the oven and roast, tossing halfway through cooking time, until the potatoes are tender when pierced with a fork, 20 to 25 minutes.
  7. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a large bowl (that is big enough to hold the potato salad).
    • 2 cloves garlic
  8. Add mayonnaise, paprika, salt, and pepper to the bowl with the garlic and mix together.
    • 6 tbsp mayonnaise
    • ½ tsp paprika
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Cut the sugar snap peas crosswise (at an angle) into ¼-inch pieces and add to the salad bowl.
  10. Trim off and discard the ends of the green onions; cut the onions crosswise (at an angle) into ¼-inch pieces and add to the salad bowl.
  11. Preheat a skillet over medium-high heat.
  12. While the skillet heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.
    • 1 ½ lb striploin (New York strip) steak
    • 1 tsp salt
    • ½ tsp black pepper
  13. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  14. 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.
  15. Once the potatoes are tender, remove them from the oven and transfer to the salad bowl. Gently mix the ingredients together.
  16. Slice the steak against the grain into strips.
  17. To serve, divide the salad and steak slices between plates. Enjoy!

Nutrition per Serving

Calories
772
Fat
47g
Net Carbs
40g
Protein
43g

Cookware

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