NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1 medium yukon gold potato

0.5 tbsp extra virgin olive oil

1 cup asparagus

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Dice the yukon gold potato into small 1/2-inch cubes.

• 2

  Toss the potato cubes with half of the olive oil, half of the sea salt, and half of the black pepper on a parchment-lined baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

• 4

  Season the sirloin steak on both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil. Once shimmering, sear the steak for 3-4 minutes per side for medium-rare.

• 6

  During the last 2 minutes of searing, add the minced garlic and chopped rosemary to the pan, spooning the aromatic oil over the steak.

• 7

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes.

• 8

  While the steak rests, add the asparagus to the same hot skillet and sauté for 3-5 minutes until tender-crisp and slightly charred.

• 9

  Slice the steak against the grain and serve immediately with the crispy potatoes and charred asparagus.