NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.5 medium Yukon Gold potato

1 tsp extra virgin olive oil

1 cup asparagus spears

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they get maximum crispiness.

• 3

  In a mixing bowl, toss the potato cubes with 1 tsp of olive oil, half of the smoked paprika, and a pinch of the sea salt and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown.

• 5

  While the potatoes roast, combine the remaining smoked paprika, garlic powder, onion powder, sea salt, and black pepper in a small ramekin.

• 6

  Pat the steak dry with a paper towel, rub with 0.5 tsp of olive oil, and coat both sides thoroughly with the spice blend.

• 7

  Toss the asparagus spears with the final 0.5 tsp of olive oil and a tiny pinch of salt.

• 8

  Heat a grill or cast-iron skillet over medium-high heat. Once hot, sear the steak for 4-5 minutes per side for a perfect medium-rare finish.

• 9

  Place the asparagus on the grill during the last 4 minutes of the steak's cooking time, turning occasionally until tender and slightly charred.

• 10

  Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain. Serve alongside the crispy potatoes and charred asparagus.