THE CORVALLIS CARROT
What you'll be getting:
Steak with Sweet Potatoes and Salad
5 oz ribeye steak (seasoned with salt and pepper)
100 g salad (snow peas, carrots, kale, cucumbers)
1 T avocado oil
2 T salad dressing (red wine vinegar, avocado oil, salt and pepper, thyme, parsley, stone ground mustard)
125 g sweet potatoes (or 1/4 c quinoa due to allergies)
Equipment needed: sheet pan, sautee pan
Preheat oven to 425.
Place potatoes on the sheet pan. Spread them out a bit so they can brown evenly, they are already cooked, roasting them will just give them a bit more color. Set timer for 15 minutes.
When the oven reaches 425, place sheet pan in the oven.
I normally start cooking the meat when the timer has 10 minutes remaining. Start heating up your oil on high heat. Once the oil is hot, carefully add the steak to the pan.
Sear for 2 minutes on each side.
Once your steak has seared for 2 minutes on each side, place on the sheet pan, next to the potatoes. Cook for 3-5 minutes, depending on how well you like your steak. I cooked for 5 minutes because my daughter likes it more medium than medium/rare.
When the timer goes off, remove the steak from the oven and let it rest for a couple of minutes. Leave the potatoes in the oven to continue to cook until their timer goes off.
While you are waiting for the steak to rest you can toss the salad with the dressing.
When the timer for the potatoes goes off, plate them with the salad.
Slice the steak and place either on top, or to the side, of the salad. From start to finish this dinner takes just under 20 minutes. Enjoy!