Ribeye Steak with Sweet Potato Wedges & Arugula-Walnut Salad

Directions

1. Preheat the oven to 500°F with the rack in the center and place a baking sheet inside to heat up.
2. Wash and dry the sweet potatoes and arugula; cut the potatoes into 1/2-inch wedges.
3. Toss the potato wedges with olive oil, salt, and pepper, then spread them in a single layer on the hot sheet.
4. Roast the potatoes for about 10 minutes, then flip and continue cooking until tender, another 5–10 minutes.
5. Heat a skillet over medium-high heat and let it get hot.
6. Pat the ribeye dry, then season generously with salt and pepper on both sides.
7. Add virgin coconut oil to the skillet and swirl to coat the bottom.
8. Place the steak in the skillet and cook, flipping frequently, until it reaches your preferred doneness; let it rest for 5–10 minutes off heat.
9. In a small bowl, whisk together olive oil, balsamic vinegar, and Dijon to make the dressing.
10. Roughly chop the walnuts and add them to a salad bowl, then add the arugula and toss to coat with the dressing.
11. To serve, arrange the steak, sweet potato wedges, and arugula-walnut salad on a plate.