Grilled Steak

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Prep Time: 35 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 637kcal

Ingredients

Sweet Potatoes

  • 1 medium Sweet potato
  • Salt to taste
  • Black pepper to taste

Mixed Green Salad

  • 2 cups Mixed greens
  • 6 Grape tomatoes halved
  • ⅛ Cucumber sliced
  • ¼ cup Carrots peeled and shaved
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • Salt to taste
  • Black pepper to taste

Ribeye Steak

  • 8 oz Ribeye steak
  • 2 cloves Garlic minced
  • 2 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Milk

  • 24 oz Milk
US Customary - Metric

Instructions

  • Prep all ingredients as listed above.
  • Preheat the oven to 425F / 218C. Poke holes into the sweet potato with fork. Roast on a baking sheet until tender. About 45 - 60 minutes flipping over halfway through. Then cut in half and season with salt and pepper.
  • Portion the mixed greens and top with tomatoes, cucumber, and shaved carrot. Dress with olive oil and red wine vinegar, then season with salt and black pepper to taste. Set aside.
  • Preheat a grill or grill pan over medium heat.
  • In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the steak.
  • Grill the steak on both sides to your desired doneness using a thermometer (see below).
  • Remove the steak from the grill and let it rest for 3–5 minutes before serving.
  • Serve the ribeye steak alongside sweet potato, mixed green salad, and milk.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 637kcal | Carbohydrates: 45g | Protein: 37g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 110mg | Sodium: 276mg | Potassium: 1474mg | Fiber: 5g | Sugar: 23g | Vitamin A: 20165IU | Vitamin C: 21mg | Calcium: 484mg | Iron: 3mg

Grilled Steak

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Servings 2
Calories 637 kcal

Ingredients
 
 

Sweet Potatoes

  • 1 medium Sweet potato
  • Salt to taste
  • Black pepper to taste

Mixed Green Salad

  • 2 cups Mixed greens
  • 6 Grape tomatoes halved
  • ⅛ Cucumber sliced
  • ¼ cup Carrots peeled and shaved
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • Salt to taste
  • Black pepper to taste

Ribeye Steak

  • 8 oz Ribeye steak
  • 2 cloves Garlic minced
  • 2 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Milk

  • 24 oz Milk

Instructions
 

  • Prep all ingredients as listed above.
  • Preheat the oven to 425F / 218C. Poke holes into the sweet potato with fork. Roast on a baking sheet until tender. About 45 - 60 minutes flipping over halfway through. Then cut in half and season with salt and pepper.
  • Portion the mixed greens and top with tomatoes, cucumber, and shaved carrot. Dress with olive oil and red wine vinegar, then season with salt and black pepper to taste. Set aside.
  • Preheat a grill or grill pan over medium heat.
  • In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the steak.
  • Grill the steak on both sides to your desired doneness using a thermometer (see below).
  • Remove the steak from the grill and let it rest for 3–5 minutes before serving.
  • Serve the ribeye steak alongside sweet potato, mixed green salad, and milk.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 637kcalCarbohydrates: 45gProtein: 37gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 276mgPotassium: 1474mgFiber: 5gSugar: 23gVitamin A: 20165IUVitamin C: 21mgCalcium: 484mgIron: 3mg
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