NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

0.5 cup yukon gold potatoes

2 tsp extra virgin olive oil

1 cup asparagus spears

1 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the diced Yukon gold potatoes with 1 teaspoon of olive oil and half of the sea salt and black pepper.

• 3

  Spread the potatoes on a baking sheet and roast for 20-25 minutes until golden brown and crispy.

• 4

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

• 5

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

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 7

  During the last minute of searing, add the minced garlic and chopped rosemary to the pan, tilting the skillet to baste the steak with the infused oil.

• 8

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

• 9

  While the steak rests, add the asparagus to the same skillet and sauté for 3-5 minutes until tender-crisp and slightly charred.

• 10

  Slice the steak against the grain and serve immediately with the roasted potatoes and asparagus.