NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.5 medium Russet potato

0.5 tsp Olive oil

0.25 cup Plain Greek yogurt

0.25 cup Red bell pepper

1 tbsp Green onion

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the russet potato into small, uniform half-inch cubes for maximum crispiness.

• 3

  In a bowl, toss the potato cubes with 1 teaspoon of olive oil, smoked paprika, garlic powder, and half 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 potatoes roast, season the sirloin steak with the remaining sea salt and black pepper.

• 6

  Heat a cast-iron skillet over medium-high heat with the remaining 1 teaspoon of olive oil.

• 7

  Sear the steak for 3-4 minutes per side for medium-rare, then remove from heat and let it rest for 5 minutes.

• 8

  Finely dice the red bell pepper and slice the green onion.

• 9

  Slice the rested steak against the grain into thin strips.

• 10

  Plate the crispy potatoes and top them with the diced bell pepper, a dollop of Greek yogurt, and green onions. Serve the steak alongside.