NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

1 tbsp Fresh oregano

1 clove Garlic

1 tbsp Red wine vinegar

0.13 tsp Red pepper flakes

1 cup Asparagus spears

0.5 cup Sweet potato

0.5 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Toss the sweet potato cubes and asparagus spears with avocado oil and a pinch of salt and pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and caramelized.

• 4

  While vegetables roast, season the sirloin steak evenly on both sides with smoked paprika, sea salt, and black pepper.

• 5

  Heat a grill or cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for medium-rare.

• 6

  Transfer the steak to a cutting board and let it rest for 5-7 minutes to lock in the juices.

• 7

  Prepare the chimichurri by finely mincing the parsley, oregano, and garlic, then whisking them together with olive oil, red wine vinegar, and red pepper flakes.

• 8

  Slice the rested steak against the grain and serve topped with the fresh chimichurri alongside the roasted vegetables.