NUTRITION

SERVINGS

INGREDIENTS

5 oz Ribeye steak

0.25 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Carrots

1 cup Frozen broccoli florets

1 cup Frozen green beans

0.5 tsp Garlic powder

0.5 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Toss the sliced carrots, frozen broccoli, and frozen green beans with half of the avocado oil, garlic powder, and dried thyme.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the carrots are tender and the broccoli is slightly charred.

• 4

  While the vegetables roast, pat the ribeye steak dry with paper towels and season both sides generously with sea salt and black pepper.

• 5

  Heat a heavy cast-iron skillet over medium-high heat with the remaining avocado oil until it begins to shimmer.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices before slicing.

• 8

  Serve the sliced ribeye alongside the warm, roasted vegetables for a complete, nutrient-dense meal.