NUTRITION

SERVINGS

INGREDIENTS

5 ounces Top Sirloin Steak

1 slice Sugar-Free Bacon

1 cup Zucchini, chopped

0.5 cup Red Bell Pepper, chopped

1 tablespoon Extra Virgin Olive Oil

PREPARATION

• 1

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

• 2

  Toss the chopped zucchini and red bell pepper with half of the olive oil, sea salt, and cracked black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until tender and slightly browned.

• 4

  While the vegetables roast, cook the bacon in a small skillet over medium heat until it reaches a perfect crisp texture.

• 5

  Remove the bacon to a paper towel, then chop it into small bits once cooled.

• 6

  Season the steak generously with salt and pepper, then brush with the remaining olive oil.

• 7

  Grill the steak over medium-high heat for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

• 8

  Let the steak rest for 5 minutes before slicing it against the grain to keep it juicy.

• 9

  Plate the sliced steak alongside the roasted vegetables and top everything with the crumbled bacon bits.