NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

175g Sweet Potato, peeled and cubed

150g Fresh Asparagus, woody ends trimmed

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Ghee

Sea salt and cracked black pepper to taste

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.

• 3

  Toss the asparagus with 0.5 tsp of olive oil, salt, and pepper on a baking sheet and roast for 10-12 minutes until tender-crisp.

• 4

  While vegetables cook, pat the steak dry and season generously with salt and pepper.

• 5

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

• 6

  Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 7

  Remove the steak from the pan and let it rest for 5 minutes.

• 8

  Drain the sweet potatoes and mash them with the ghee and minced garlic until smooth and creamy.

• 9

  Slice the steak against the grain and serve alongside the sweet potato mash and roasted asparagus.