NUTRITION

SERVINGS

INGREDIENTS

5 oz Top Sirloin Steak

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F for roasting the vegetables.

• 2

  Slice the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, dried rosemary, dried thyme, salt, and black pepper.

• 3

  Spread the vegetables on a baking sheet in a single layer and roast for about 15-20 minutes, stirring halfway, until they are tender and slightly caramelized.

• 4

  Meanwhile, pat the top sirloin steak dry with a paper towel. Season both sides generously with salt, black pepper, and a light sprinkle of dried rosemary and thyme to create a herb crust.

• 5

  Heat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side, or until a crust forms and the steak reaches your desired doneness. Adjust cooking time as needed.

• 6

  Allow the steak to rest for 5 minutes before slicing against the grain.

• 7

  Plate the sliced steak with the roasted rainbow vegetables on the side. Enjoy your balanced and flavorful meal!