Striploin Steak with Warm Potato, Corn & Snap Pea Salad

Directions

1. Preheat the oven to 450°F with the rack in the center position, then rinse and dry the produce.
2. Cube the yellow potatoes into 1/2-inch pieces and spread them on a baking sheet with the corn; drizzle with olive oil and season with salt and pepper, tossing to coat.
3. Roast in the oven until the potatoes are tender and evenly browned, about 20–25 minutes, tossing halfway through.
4. Meanwhile, mix minced garlic with mayonnaise, paprika, salt, and pepper in a bowl to form a simple dressing.
5. Cut the sugar snap peas into 1/4-inch pieces and slice the green onions into 1/4-inch pieces, then add them to the dressing and toss to combine.
6. Heat a skillet over medium-high heat. Pat the steak dry, season with salt and pepper, then add a splash of coconut oil to the pan and heat until shimmering.
7. Place the steak in the skillet and cook, flipping frequently, until it reaches the desired doneness (about 5–7 minutes for medium-rare). Let the steak rest 5–10 minutes.
8. When the potatoes are tender, transfer them to the salad bowl with the dressing and mix gently to coat.
9. Slice the steak against the grain into strips, then serve the salad with the steak on top or on the side.