If spiralizing vegetables is wrong, then we don’t want to be right! Seriously – have you tried using a spiralizer for vegetables? It’s an excellent alternative to pasta and adds an extra serving of veggies to your day. We paired our sweet potato “noodles” with a buttery sage sauce and a hearty dose of kale. The addition of cinnamon and pecans made this a warm salad a delicious option for cozy, colder nights.
- 2 Beetnik Organic Ribeyes
- 2-3 your choice of oil (we prefer olive oil)
- 2- 3 small sweet potatoes, spiralized
- 2 teaspoons of fresh sage, chopped
- 2 handfuls chopped kale
- 1/2 stick grass fed, unsalted butter
- 2 tablespoons of red onion
- ¼ teaspoon of cinnamon
- ¼ cup parmesan
- ½ cup of walnuts or pecans, chopped
Heat a large pan over high heat and add your choice of oil. Add the sweet potato and kale and saute. You’ll want the kale to wilt and the sweet potato to crisp a bit. While they’re cooking, prepare your ribeye. Season your steak and cook for 3 minutes over high heat. Once you flip the steak, add another 3 minutes to the timer and begin your sauce.
In a small pan, add your olive oil and onions. Saute until they are translucent and add the butter. Reduce the heat and stir until the butter is melted. Once it begins to turn a golden brown color, add your sage, parmesan and cinnamon. Stir until the cheese begins to melt and then pour the sauce over your sweet potato and kale mixture. Sprinkle the pecans over your salad for garnish. Add your finished ribeye to the salad and serve!