Libby Wilson



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Steak Night Date Night

This recipe is perfect to create a lovely evening at home with your partner during your Whole30. Whole30 intends to FUEL you intentionally but please remember, deprivation has nothing to do with it. Infuse your reset with enjoyment, pleasure, beautiful food, and lovely company.


  1. Preheat your grill to medium high heat with a cast iron skillet over indirect heat (with a 3 burner grill just leave the center burner off). Remove the steaks from the packaging and let come toward room temperature on paper towels.
  2. Lay down 2 slices of bacon and wrap the outside of the filet, securing the bacon strips with the skewer from one side. Once you poke the skewer through, cut it and use the second half to secure from the other angle. Drizzle olive oil, then sprinkle with salt and pepper and rub all over the steak and bacon.
  3. Add 1 tsp of the melted ghee to the cast iron skillet along with the rosemary and garlic cloves.
  4. Sear the steaks over direct heat on the grill for approximately 1-2 minutes on each side, then move them to the cast iron to finish with the aromatics.
  5. Add the rosemary and garlic over top the steaks and again when you flip them in the pan. Drizzle the remaining ghee over top as the steaks finish cooking.
  6. Let them finish in the pan until desired doneness, use a thermometer to test for 125-130 for medium rare.


    • 2.5 cups cherry or sugar plum tomatoes in various colors and shapes
    • 1 cup olive oil
    • 4 cloves of garlic, smashed
    • 4 sprigs of thyme
    • Kosher salt and pepper to taste
    • Basil for garnish

    1. Preheat oven to 300 degrees.
    2. Lay the tomatoes in an oven safe pan with the thyme, garlic, salt and pepper. Pour the olive oil over top and stir to combine.
    3. Let cook for 1.5 hours until tender and shriveled.
    4. Store in jars in the fridge and drizzle over everything in the coming week.



    • 2 medium russet potatoes
    • 2 tsp olive oil
    • Kosher salt and pepper to taste

    1. Wash, dry, then rub the exterior with olive oil. Sprinkle with salt and pepper and poke multiple fork holes all over the potatoes.
    2. Stick the potatoes directly on the over racks and set the oven to 400 degrees.
    3. Let cook for approximately 50 minutes for medium potatoes.


    • 1 cup crushed ice*
    • 12 mint leaves - extra mint for garnish
    • 1 lime, juiced - extra lime sliced for garnish
    • 1-2 cans of sparkling water, either plain or lime flavored

    *crushed ice makes this delicious! If you don't have any on hand, easily make your own by putting ice in a strainer bag and crushing it with a pestle.

    1. Smack the mint in between your hands, it releases the oils and ups the flavor in the drink.
    2. Add the mint to the bottom of a nice glass. Top with crushed ice, and then the juiced lime.
    3. Fill the glass with the sparkling water and garnish with mint and lime.

    To serve this meal:
    Plate the sexy sirloins alongside the steamy baked potatoes and spoon the tomato confit and it’s accompanying oil over the top adding basil if you have. Plate some greens and any vegetables you’d like on your mixed greens.
    Feel free to use the confit as a dressing, or any Whole30 compatible option you prefer! Our go to dressing is simple olive oil and balsamic vinegar, salt and pepper.

    Find a way to make it special with a tablecloth, eat outdoors if possible, add herbs, play music, dress up! Whatever makes it feel different than the other Whole30 meal prepped food you’ve eaten to help shake things up and keep it enjoyable!

    This colorFULL recipe was made in partnership with Cook by Color