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.