NUTRITION

SERVINGS

INGREDIENTS

4.5 oz top sirloin steak

0.75 medium russet potato

0.25 tbsp olive oil

1 cup asparagus spears

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and preheat a grill or cast-iron skillet over medium-high heat.

• 2

  Cut the potato into thin wedges and toss them in a bowl with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potato wedges on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway, until the edges are golden and crispy.

• 4

  Pat the steak dry and rub both sides with the smoked paprika, garlic powder, and the remaining sea salt and black pepper.

• 5

  Place the steak on the grill or skillet and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

• 6

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

• 7

  While the steak rests, lightly steam or sauté the asparagus spears with a splash of water until they are vibrant green and tender-crisp.

• 8

  Plate the sliced steak alongside the crispy potato wedges and asparagus.