NUTRITION

SERVINGS

INGREDIENTS

5 oz top round steak

0.25 tbsp extra virgin olive oil

2 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.5 tsp black pepper

1 cup broccoli florets

1 cup red bell pepper

1 tsp balsamic vinegar

PREPARATION

• 1

  In a small bowl, whisk together half of the olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 2

  Coat the top round steak thoroughly with the herb mixture and allow it to marinate at room temperature for 30 minutes.

• 3

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

• 4

  Toss the broccoli florets and sliced red bell pepper with the remaining olive oil and a pinch of salt on the prepared baking sheet.

• 5

  Roast the vegetables for 15 to 18 minutes until they are tender and slightly charred at the edges.

• 6

  While the vegetables roast, heat a heavy cast-iron skillet over medium-high heat and sear the steak for 5 to 6 minutes per side.

• 7

  Transfer the steak to a cutting board and let it rest for 10 minutes to ensure the juices redistribute for a tender texture.

• 8

  Slice the beef thinly against the grain and serve with the roasted vegetables drizzled with balsamic vinegar.