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Grilled Steak & Carrots with Garlic Mashed Potatoes.

  • 8 medium
  • 8 fl oz
    chicken or vegetable broth
  • 1 small pkg
  • 6 cloves
  • 1 ½ lb
    ribeye steak
  • 4 medium
    yellow potatoes
    black pepper
    extra virgin olive oil
    parsley flakes
    virgin coconut oil
  • 1
    Wash, peel, and large dice potatoes. Transfer to a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and return to saucepan.
    4 medium yellow potatoes
  • 2
    Wash carrots. Halve crosswise then halve or quarter lengthwise. Transfer to a medium bowl. Drizzle with olive oil and season with parsley flakes, salt, and pepper.
    8 medium carrots
    2 tsp extra virgin olive oil
    ½ tsp parsley flakes
    ¼ tsp salt
    ⅛ tsp black pepper
  • 3
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 4
    Peel and mince garlic. Wash and chop chives.
    6 cloves garlic
    1 small pkg chives
  • 5
    Season steak generously with salt and pepper.
    1 ½ lb ribeye steak
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Coat grill or bottom of skillet with oil. Place steak on grill/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
  • 7
    Once steak has been transferred, place carrots on grill/skillet. Cook until tender-crisp, 4-5 minutes per side. Cook in two batches if all the carrots won't fit on grill/skillet.
  • 8
    Add broth, oil, garlic, chives, salt, and pepper to potatoes. Mash until smooth.
    1 tbsp virgin coconut oil
    8 fl oz (1 cup) chicken or vegetable broth
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    To serve, arrange steak, carrots, and mashed potatoes on a plate. Enjoy!