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Steak with Roasted New Potatoes & Sugar Snap Peas.

  • 1 ½ lb
    new potatoes
  • 1 ½ lb
    ribeye steak
  • 1 (8 oz) pkg
    sugar snap peas
    black pepper
    extra virgin olive oil
    virgin coconut oil
  • 1
    Preheat the oven to 450°F and place the rack in the centre position.
  • 2
    Wash and dry the fresh produce.
    1 ½ lb new potatoes
    1 (8 oz) pkg sugar snap peas
  • 3
    Quarter the potatoes and transfer to a baking sheet.
  • 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
    1 tsp salt
    ½ tsp black pepper
  • 5
    Place the potatoes in the oven and roast, tossing halfway through cooking time, until they are tender and browned, 20 to 25 minutes.
  • 6
    Halve the snap peas and transfer to a bowl. Add to the baking sheet with the potatoes halfway through cooking time.
  • 7
    Preheat a skillet over medium-high heat.
  • 8
    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
  • 9
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 10
    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.
  • 11
    To serve, divide the steak and roasted vegetables between plates. Enjoy!