NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 medium Yukon Gold potato

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and dice the potato into small, uniform half-inch cubes.

• 2

  Toss the potato cubes with half of the olive oil and a pinch of the salt and pepper on a parchment-lined baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden and crispy.

• 4

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

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.

• 6

  Add the minced garlic and rosemary to the skillet during the final minute of cooking, spooning the flavored oil over the steak.

• 7

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes.

• 8

  While the steak rests, add the asparagus to the same skillet and sauté for 3-4 minutes until tender-crisp and lightly charred.

• 9

  Slice the steak against the grain and serve alongside the crispy potatoes and asparagus.