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Ribeye Steak with Sweet Potato Wedges & Arugula-Walnut Salad.

  • 1 (5 oz) pkg
    baby arugula
  • 1 ½ lb
    ribeye steak
  • 1 lb
    sweet potato
  • ½ cup
    walnuts
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat the oven to 500°F and place the rack in the center position. Place a baking sheet in the oven to warm up.
  • 2
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    1 (5 oz) pkg baby arugula
    1 lb sweet potatoes
  • 3
    Cut the sweet potatoes into ½-inch-thick wedges (about 8 to 10 wedges per potato). Remove the baking sheet from the oven and transfer the potatoes to it.
  • 4
    Drizzle the potatoes with olive oil and season with salt and pepper; toss to coat, then spread out in a single layer.
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 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.
  • 6
    Preheat a skillet over medium-high heat.
  • 7
    While the skillet heats up, pat dry the steak with paper towels and place on a plate. Season the steak generously with salt and pepper on both sides.
    1 ½ lb ribeye steak
    1 tsp salt
    ½ tsp black pepper
  • 8
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 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.
  • 10
    Once the steak is done, in a salad bowl, combine and whisk together olive oil, balsamic vinegar, and Dijon.
    2 tbsp extra virgin olive oil
    2 tsp balsamic vinegar
    ½ tsp Dijon mustard
  • 11
    Roughly chop the walnuts and add to the salad bowl.
    ½ cup walnuts
  • 12
    Add the arugula to the salad bowl and toss to coat.
  • 13
    To serve, arrange the steak, sweet potato wedges, and the arugula-walnut salad on a plate. Enjoy!