Makes 2 Servings
Macros: 585 cal, fat 36, carbs 31, protein 37, fibre 5g
2 Sweet Potato (Japanese or regular)
340 g Ribeye Steak, Bone-in (room
1/2 tsp Sea Salt
2 1/2 Tbsp Avocado Oil (divided)
2 tsp Thyme (fresh, chopped fine)
6 Cremini Mushrooms (sliced)
Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Poke the sweet potatoes with a fork a few times to vent them and place them on the baking sheet. Cook for 45 to 50 minutes, until cooked through.
Pat the steak very dry with paper towel. Season with 3/4 of the salt.
Heat a cast-iron skillet over medium heat until hot. Add half of the oil. Place the steak in the middle of the skillet and cook for 13 to 15 minutes, flipping and turning every two to three minutes, until a dark crust has formed on both sides. Reduce the heat and add half of the thyme and spoon over top of the steak. Remove and let rest for at least 10 minutes before slicing.
In the same skillet, add the remaining oil and then the mushrooms and cook until browned and cooked through, about five to seven minutes. Add the remaining thyme during the last minute and stir to incorporate. Season with the remaining salt. Divide the sweet potato, steak, and mushrooms onto plates. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Spoon the steak with butter or ghee near the end of cooking.
Additional Toppings: Add sliced or crushed garlic cloves to the steak near the end of cooking.
Steak Size: This recipe was tested with a 2-inch (5 cm) steak. Adjust the cook time as
needed based on the thickness of your steak.