NUTRITION

SERVINGS

INGREDIENTS

5 oz Top Sirloin Steak

1 medium Sweet potato

0.5 tbsp Extra virgin olive oil

1 cup Asparagus

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with 0.5 tbsp of olive oil, half of the sea salt, black pepper, and the smoked paprika.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and golden brown.

• 5

  Trim the woody ends from the asparagus and toss them with a drizzle of oil and the garlic powder.

• 6

  Pat the sirloin steak dry with paper towels and season both sides with the remaining salt and pepper.

• 7

  Heat a cast-iron skillet over medium-high heat with the remaining 0.5 tbsp of olive oil until shimmering.

• 8

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, ensuring a deep charred crust forms.

• 9

  Add the asparagus to the skillet during the last 4 minutes of cooking, turning occasionally until bright green and slightly charred.

• 10

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain to serve with the roasted vegetables.