NUTRITION

SERVINGS

INGREDIENTS

2.4 ounces Lean Top Sirloin Steak

1.5 cups sliced Zucchini

1.2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Balsamic Vinegar

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-inch thick rounds and toss them in a bowl with half of the olive oil and the minced garlic.

• 3

  Arrange the zucchini in a single layer on the baking sheet and roast for 15 minutes until tender and lightly browned.

• 4

  While the zucchini roasts, pat the beef dry with a paper towel and season with a pinch of sea salt and black pepper.

• 5

  Heat the remaining olive oil in a small skillet over medium-high heat until it begins to shimmer.

• 6

  Add the beef to the skillet and sear for 3 to 4 minutes per side for a medium-rare finish.

• 7

  Transfer the beef to a cutting board and let it rest for 3 minutes before slicing thinly against the grain.

• 8

  Plate the roasted zucchini, top with the sliced beef, and finish with a drizzle of balsamic vinegar.