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Striploin Steak with Roasted Carrot, Beet & Feta Salad.

  • 4 medium
  • 4 medium
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 1 small pkg
    fresh thyme
  • 1 ½ lb
    striploin (New York strip) steak
    black pepper
    extra virgin olive oil
    virgin coconut oil
  • 1
    Preheat the oven to 500°F. Place the rack in the center position.
  • 2
    Wash and dry the fresh produce.
    4 medium carrots
    4 medium beets
    1 small pkg fresh thyme
  • 3
    Peel the carrots, then trim off the ends; discard the peels and trimmings. Cut the carrots into ¼-inch-thick rounds (at an angle). Transfer the carrots to a baking sheet.
  • 4
    Trim off and discard the ends of the beets; peel and cut the beets into ¼-inch thick wedges. (To avoid staining, line your cutting board with paper towels before handling the beets.) Transfer the beets to the baking sheet.
  • 5
    One by one, holding a sprig of thyme at its top, run you fingers down it to remove the leaves. Discard the sprigs and chop the leaves. Sprinkle ¾ of the leaves over the carrots and beets (save the rest for garnishing).
  • 6
    Drizzle the carrots and beets with olive oil and season with salt and pepper; toss to coat, then arrange in a single layer.
    2 tbsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 7
    Place the baking sheet in the oven and roast until the carrots and beets are tender, 15 to 20 minutes.
  • 8
    Preheat a skillet over medium-high heat.
  • 9
    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 striploin (New York strip) steak
    1 tsp salt
    1 tsp black pepper
  • 10
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 11
    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.
  • 12
    Measure out the feta.
    1 (4 oz) pkg crumbled feta cheese
  • 13
    To serve, place the steak on a plate, arrange the roasted vegetables on the side and sprinkle with the feta and remaining thyme. Enjoy!