Beef · 35 min
Ribeye Steak with Sweet Potato Wedges & Arugula-Walnut Salad
- 35 min
- 2–6 servings
- 741 kcal / serving
A ribeye steak accompanied by crispy sweet potato wedges and a peppery arugula-walnut salad. The combination balances a seared, tender steak with a bright, crunchy salad for a weeknight dinner that comes together efficiently.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ¾ lbribeye steak
- ½ lbsweet potato
- ¼ cupwalnuts
- sweet potatoes
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · salad spinner (optional) · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: sweet potatoes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ lbsweet potato
- sweet potatoes
Meat & seafood
- ¾ lbribeye steak
Pantry & dry goods
- ¼ cupwalnuts
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sweet potato | ½ lb | 1 lb | 1 ½ lb |
| walnuts | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 500°F with the rack in the center and place a baking sheet inside to heat up.
- Wash and dry the sweet potatoes and arugula; cut the potatoes into 1/2-inch wedges.
- Toss the potato wedges with olive oil, salt, and pepper, then spread them in a single layer on the hot sheet.
- Roast the potatoes for about 10 minutes, then flip and continue cooking until tender, another 5–10 minutes.
- Heat a skillet over medium-high heat and let it get hot.
- Pat the ribeye dry, then season generously with salt and pepper on both sides.
- Add virgin coconut oil to the skillet and swirl to coat the bottom.
- Place the steak in the skillet and cook, flipping frequently, until it reaches your preferred doneness; let it rest for 5–10 minutes off heat.
- In a small bowl, whisk together olive oil, balsamic vinegar, and Dijon to make the dressing.
- Roughly chop the walnuts and add them to a salad bowl, then add the arugula and toss to coat with the dressing.
- To serve, arrange the steak, sweet potato wedges, and arugula-walnut salad on a plate.
Two tips
- Make-ahead: whisk the dressing and chop walnuts up to a day in advance; keep them chilled separate from the salad greens.
- Leftovers: slice the steak and toss with any remaining arugula and dressing for a quick warm salad the next day.
Nutrition per serving
- Calories
- 741 kcal
- Protein
- 36 g
- Carbs
- 27 g
- Fat
- 56 g
- Fiber
- 5 g
- Sodium
- 159 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.