Grilled Steak with Roasted Vegetables and Sweet Potato Mash

Step 1: Prepare the Marinade

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, dried thyme, paprika, salt, and black pepper. Place the steaks in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes, or up to overnight in the refrigerator.

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 steaks

Step 2: Grill the Steaks

Preheat the grill to medium-high heat. Remove the steaks from the marinade and discard the marinade. Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached. Remove from the grill and let rest for a few minutes.

Step 3: Roast the Vegetables

Preheat the oven to 425°F (220°C). Place the sliced vegetables on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper. Roast in the oven for about 20-25 minutes, or until the vegetables are tender and slightly charred.

• Assorted sliced vegetables (e.g., bell peppers, onions, zucchini)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 4: Prepare the Sweet Potato Mash

In a large pot, bring water to a boil. Add the diced sweet potatoes and cook until tender, about 10-15 minutes. Drain and return to the pot. Add the almond milk, butter or ghee, salt, and black pepper. Mash until smooth and creamy.

• 2 medium sweet potatoes (peeled and diced)
• 1/2 cup almond milk
• 2 tablespoons butter or ghee
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Step 5: Serve

Serve the grilled steak with the roasted vegetables and sweet potato mash. Enjoy!