Surf + Turf

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 Hickory Nut Gap Ribeye
 ½ tbsp Organic Coconut Oil
 3 lbs Yukon Gold Potatoes
 ¾ cup Garlic Cloves
 ¾ cup Extra Virgin Olive Oil
 1 tbsp Butter
 1 lb Local Green Beans or Canned
 1 pinch Salt & Pepper, To Taste
Directions - Steak

Place seasoned steak on a sheet pan with a little coconut oil in a preheated 200* oven. Use a meat thermometer to check the temperature. Remove the steak when it reaches an internal temperature of 120*F.


Set aside. Preheat non-stick pan to med-high heat and add 1⁄2 Tbsp coconut oil. Sear steak until well browned on both sides until desired doneness. No need for resting since the entire steak will be at the same doneness throughout. For thinner steaks, use higher heat for searing and be quick!

Directions - Shrimp

Peel shrimp if fresh or thaw under water if frozen. Arrange on a medium heated pan and sear until desired level of golden. Add lemon juice, spices, or other marinades to change flavors.

Direction - Potatoes

Roast garlic in olive oil in a 1 qt or larger saucepan on medium heat until lightly browned, about 12-15 minutes.


Boil potatoes on medium heat (less water absorption) until done. Add roasted garlic, oil & butter.


Mash well, for best results, use a food mill before adding remaining ingredients then stir together.

Directions - Green Beans

Roast seasoned green beans with oil at 375*F for 25 minutes.

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