NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

0.5 cup cooked quinoa

1 cup asparagus spears

1 tsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  In a small bowl, combine minced garlic, chopped rosemary, lemon juice, half the salt, and half the pepper to create a rub.

• 2

  Rub the steak thoroughly with the herb mixture and let it marinate for 10 minutes at room temperature.

• 3

  Heat a cast-iron skillet over medium-high heat with the olive oil until shimmering.

• 4

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

• 5

  While the steak rests, toss the asparagus spears in the same skillet with the remaining salt and pepper until tender-crisp.

• 6

  Slice the rested steak against the grain and serve it over the warm quinoa with the roasted asparagus on the side.