Striploin Steak with Roasted Carrot, Beet & Feta Salad

Directions

1. Preheat the oven to 500°F with the rack centered, and wash all produce.
2. Trim and slice the carrots into angled ¼-inch rounds and spread them on a baking sheet.
3. Trim the beet ends, peel, and cut into ¼-inch wedges; set them on the sheet with the carrots.
4. Strip the thyme leaves from the stems, chop them, and sprinkle about three quarters of the leaves over the carrots and beets.
5. Drizzle the vegetables with olive oil, then season with salt and pepper; toss to coat and spread in a single layer.
6. Roast the vegetables in the oven until tender, about 15–20 minutes.
7. Meanwhile, pat the striploin dry and season generously with salt and pepper on both sides.
8. Heat coconut oil in a skillet over medium-high until shimmering, then add the steak.
9. Cook the steak, flipping every 15–30 seconds, until it reaches your preferred doneness (about 5–7 minutes for medium-rare); transfer to a plate and rest 5–10 minutes.
10. Crumble the feta and scatter the remaining thyme over the roasted vegetables.
11. To serve, place the steak on a plate, add the roasted vegetables on the side, and finish with the feta and thyme.