NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ribeye steak

0.75 cup Yukon Gold potato

2 cup Fresh baby spinach

0.25 tbsp Avocado oil

0.5 tsp Sea salt

0.5 tsp Black pepper

1 clove Garlic

0.5 tsp Dried rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed Yukon Gold potatoes with half of the avocado oil, half of the sea salt, half of the black pepper, and the dried rosemary.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are crispy and golden.

• 4

  While the potatoes roast, pat the ribeye steak dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining avocado oil until the oil is shimmering.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a plate to rest for at least 5 minutes.

• 7

  Lower the heat to medium, add the minced garlic to the same skillet, and sauté for 30 seconds until fragrant.

• 8

  Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

• 9

  Slice the steak against the grain and serve immediately alongside the roasted potatoes and sautéed spinach.