Prepare all ingredients as listed above.

Preheat the oven to 425°F (218°C).

Pierce the sweet potato several times with a fork and place it on a baking sheet.

Roast for 45–60 minutes, turning halfway through, until tender when pierced with a knife.

Remove from the oven, cut in half, and season with salt and black pepper.

Portion mixed greens into a bowl and top with grape tomatoes, cucumber slices, and shaved carrots.

Drizzle 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.

Rub the steak with minced garlic, olive oil, salt, and black pepper.

Grill the steak, on both sides, until it reaches your desired doneness. Let rest for 3 minutes before slicing or serving.

Serve the grilled ribeye with roasted sweet potato, mixed green salad, and milk.