Grilled Ribeye Steak with Spinach, Bell Peppers, and Roasted Sweet Potatoes

1.Preheat the grill to medium-high heat.

2.In a small bowl, mix together minced garlic, olive oil, paprika, salt, and pepper. Rub the seasoning mixture over the ribeye steaks.

3.Grill the ribeye steaks for about 3-4 minutes per side for medium-rare, or longer based on preference. Remove from the grill and let rest for 5 minutes before slicing.

4.In a large skillet, melt butter over medium heat. Add minced garlic, red bell pepper, and yellow bell pepper. Sauté for 3-4 minutes until the peppers are slightly tender.

5.Add the fresh spinach to the skillet and cook for an additional 2-3 minutes until wilted. Season with salt and pepper.

6.Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

7.In a mixing bowl, toss sweet potato cubes with olive oil, dried thyme, garlic powder, salt, and pepper until evenly coated.

8.Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet.

9.Roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and golden brown, stirring halfway through.

10.Serve the grilled ribeye steak slices with sautéed spinach, bell peppers, and roasted sweet potatoes. Enjoy this delicious and satisfying meal!