1. For the baked sweet potatoes: Preheat the oven to 180 degrees. Pierce the sweet potatoes several times with a fork and place on a lined oven tray. Bake potatoes in the oven for 40-50 minutes until soft then remove from the oven and set aside.

2. For the Spinach: In a large pot of boiling salted water, cook spinach for 30 seconds. Drain and place in a bowl of ice water. When cool enough to handle, drain and squeeze out as much excess water as possible.

3. Add oil to a large pan over medium heat. Add the onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt, pepper, and a pinch of cayenne. 

4. For the beef meat: Let your steak come to room temperature. Dry the steak completely using a paper towel, removing all moisture from the outside. 

5. Drizzle with olive oil and cover with fresh rosemary and thyme. Preheat your pan without any oil. Once the pan is hot add in a small drizzle of olive oil and add the steak.

6. After cooking the one side for 3 or so minutes, turn over and allow to cook for another minute or 2. When cooked to medium rare, take the steak off the heat and rest in tinfoil.

5. Serve steak alongside the bakes sweet potato and  spinach, or add to a freezer-safe container and freeze for later. (Note: Be sure to wrap the baked potatoes in plastic wrap or tinfoil before freezing)