NUTRITION

SERVINGS

INGREDIENTS

3 oz top sirloin steak

1 medium yellow potato

1 cup asparagus spears

0.5 tsp extra virgin olive oil

2 cloves garlic

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and chop the yellow potato into 1/2-inch cubes.

• 2

  Toss potato cubes and asparagus with 1 tsp olive oil and half of the sea salt and black pepper on a baking sheet.

• 3

  Roast the vegetables for 20-25 minutes until the potatoes are golden and crispy.

• 4

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

• 5

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

• 6

  Sear the steak for 4-5 minutes per side for medium-rare doneness.

• 7

  Add smashed garlic cloves and the rosemary sprig to the pan during the last 2 minutes of cooking, spooning the infused oil over the steak.

• 8

  Remove steak from heat and let it rest for 5 minutes before slicing and serving with the roasted vegetables.