Wash and dry the fresh produce.

1 ½ lb sweet potatoes
1 lb green beans

Peel and cut the sweet potatoes into 1-inch cubes; transfer to a medium saucepan.

Add 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.

Trim and discard the ends of the green beans; transfer to a medium bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

2 cloves garlic

Preheat a skillet over medium-high heat.

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

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

1 tbsp virgin coconut oil

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.

Once 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

Once 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.

Add 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

To serve, divide the steak, sweet potato mash, and green beans between plates. Enjoy!