NUTRITION

SERVINGS

INGREDIENTS

5 oz Ribeye steak

0.25 large Sweet potatoes

0.5 tbsp Extra virgin olive oil

2 sprigs Fresh rosemary

4 cloves Garlic

1 tsp Sea salt

0.5 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the sweet potatoes and cut them into uniform 1-inch cubes.

• 3

  Place the sweet potato cubes on a large baking sheet and toss with 1 tablespoon of olive oil, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper.

• 4

  Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are golden brown and tender.

• 5

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

• 6

  Heat a large cast-iron skillet over medium-high heat and add the remaining tablespoon of olive oil.

• 7

  Place the steaks in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 8

  During the last 2 minutes of searing, add the smashed garlic cloves and fresh rosemary sprigs to the pan, spooning the infused oil over the steaks.

• 9

  Remove the steaks from the skillet and let them rest on a cutting board for at least 5-10 minutes to lock in the juices.

• 10

  Slice the steak against the grain and serve alongside a generous portion of the roasted sweet potatoes.