Ribeye Steak with Asparagus, Almond & Goat Cheese Salad

Directions

1. Pat the steak dry and season generously with salt and pepper on both sides.
2. In a dry skillet, toast the almonds until lightly fragrant, about 3–4 minutes; transfer to a small bowl.
3. Heat a skillet over medium-high and add coconut oil, swirling to coat the bottom.
4. Place the seasoned steak in the skillet and cook, flipping every 15–30 seconds, until it reaches your preferred doneness; rest 5–10 minutes.
5. Meanwhile, bring a medium saucepan with water to a boil, salt it, and add the asparagus; cook until bright green and tender, 2–4 minutes, then drain and rinse with cold water.
6. Whisk lemon zest and juice with olive oil, Dijon, salt, and pepper to make a bright dressing.
7. Toss the asparagus with the dressing, then crumble the goat cheese over the mixture and sprinkle with the toasted almonds; slice the steak and plate.
8. Divide the steak and asparagus onto plates and finish with the goat cheese and almonds for serving.