- 2 clovesgarlic
- 1 lbgreen beans
- 1 ½ lbribeye steak
- 1 ½ lbsweet potatoes
-  black pepper
-  butter, unsalted
-  virgin coconut oil
- 1Wash and dry the fresh produce.
1 ½ lb sweet potatoes 1 lb green beans
- 2Peel and cut the sweet potatoes into 1-inch cubes; transfer to a medium saucepan.
- 3Add water to the saucepan, covering the potatoes, and bring to a boil. Cook until they are tender when pierced with a fork, 8 to 10 minutes.
- 4Trim and discard the ends of the green beans; transfer to a medium bowl.
- 5Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
2 cloves garlic
- 6Preheat a skillet over medium-high heat.
- 7While 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
- 8Once the skillet is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 9Carefully 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.
- 10Once the steak has been transferred, add the green beans to the skillet and season with salt and pepper. Cook, tossing frequently, until they are bright green and tender-crisp, 3 to 4 minutes. Once done, remove the skillet from the heat.
½ tsp salt ¼ tsp black pepper
- 11Once the potatoes are tender, scoop out ½ cup of the water and set aside, then drain the potatoes in a colander and return them back to the saucepan.
- 12Add the reserved cooking water, minced garlic, butter, salt, and pepper to the potatoes; mash with a potato masher (or a fork) until smooth.
2 tbsp butter, unsalted ½ tsp salt ¼ tsp black pepper
- 13To serve, divide the steak, sweet potato mash, and green beans between plates. Enjoy!