Preheat oven to 425 degrees Fahrenheit.

Rinse and pat dry sweet potatoes, then pierce skin with fork in multiple places about 10 times total.

Place sweet potatoes on 2 separate sheets of aluminum foil and divide salt, pepper, and olive oil equally between the 2 sweet potatoes; toss with ingredients until well-coated.

Wrap sweet potatoes in aluminum foil and roast in oven for 50 minutes to one hour, until soft and fork tender.

Rinse broccoli crowns, trim stems, and quarter.

Blanch broccoli in a large sauce pot of salted water for 45 seconds, then remove from pot, strain, and cool with cold water.

Line a large baking sheet with aluminum foil and place in oven preheated to 425 degrees Fahrenheit for 10 minutes.

Remove baking sheet from oven, add broccoli, then toss with olive oil, salt, pepper, paprika, and crushed red pepper; roast for 20 minutes, flipping halfway through.

In a small saucepan on medium-high heat, sauté minced garlic in coconut oil for about 1 minute until tender.

Remove broccoli from pan, pour garlic and coconut oil over broccoli, and finish by sprinkling with nutritional yeast.

Thaw steaks in refrigerator overnight.

Remove steaks from refrigerator and pat dry on all sides with paper towels; rub each steak with 1 tablespoon grapeseed oil and then season generously with salt, pepper, and 1 tablespoon herbes de Provence each; leave on counter for 20 to 25 minutes to come to room temperature.

Preheat cast-iron pan to medium-high heat and add remaining grapeseed oil.

Pan-sear steaks for about 3 minutes, then add coconut oil to pan, flip steaks, and baste for 45 seconds. Continue to cook for about 2 to 3 more minutes for medium-rare doneness. *Refer to Omaha Steaks cooking chart for desired cooking temperatures.

Remove steaks from pan and rest for 6 to 7 minutes. Slice steaks and plate with roasted broccoli and sweet potatoes.