Ribeye Steak with Sweet Potato Wedges & Arugula-Walnut Salad

A quick 35-minute dinner of pan-seared ribeye with oven-baked sweet potato wedges, plus a peppery arugula salad tossed with walnuts and a Dijon-balsamic dressing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 500°F (260°C) and place the rack in the center position. Place a baking sheet in the oven to warm up.

Step 2

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Step 3

Cut the sweet potatoes into 1 1/4-cm-thick wedges (about 8 to 10 wedges per potato). Remove the baking sheet from the oven and transfer the potatoes to it.

Step 4

Drizzle the potatoes with 1 1/2 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper; toss to coat, then spread out in a single layer.

Step 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.

Step 6

Preheat a skillet over medium-high heat.

Step 7

While the skillet heats up, pat dry the steak with paper towels and place on a plate. Season the steak generously with 1/2 tsp salt and 1/4 tsp black pepper on both sides.

Step 8

Once the skillet is hot, add the coconut oil and swirl to coat the bottom.

Step 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.

Step 10

Once the steak is done, in a salad bowl, combine and whisk together 1 tbsp olive oil, the balsamic vinegar, and the Dijon.

Step 11

Roughly chop the walnuts and add to the salad bowl.

Step 12

Add the arugula to the salad bowl and toss to coat.

Step 13

To serve, arrange the steak, sweet potato wedges, and the arugula-walnut salad on a plate. Enjoy!