NUTRITION

SERVINGS

INGREDIENTS

4 oz sirloin steak

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 clove garlic

0.25 cup fresh parsley

0.25 cup fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and place them on the prepared baking sheet.

• 3

  Drizzle the potatoes with 0.25 tbsp of the olive oil and season with a pinch of the sea salt and black pepper.

• 4

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

• 5

  While the potatoes roast, finely mince the fresh parsley, cilantro, and garlic clove.

• 6

  In a small bowl, whisk together the minced herbs, garlic, red wine vinegar, the remaining 0.5 tbsp of olive oil, and the red pepper flakes to create the chimichurri.

• 7

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

• 8

  Heat a heavy cast-iron skillet over medium-high heat until it is very hot and begins to slightly smoke.

• 9

  Place the steak in the skillet and sear for 3-4 minutes per side for a perfect medium-rare finish.

• 10

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 11

  Slice the steak against the grain and serve it topped with the vibrant chimichurri sauce alongside the roasted potatoes.