NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

1 medium Yukon Gold potato

0.5 tsp Extra virgin olive oil

1 cup Asparagus spears

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss them with 1 tsp of olive oil and a portion of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer on a baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, and the remaining sea salt and black pepper to create a rub.

• 5

  Coat the sirloin steak with the remaining 0.5 tsp of olive oil and press the spice rub firmly onto both sides of the meat.

• 6

  Grill the steak over medium-high heat for approximately 4-5 minutes per side until it reaches your preferred level of doneness.

• 7

  Place the asparagus spears on the grill during the final 4 minutes of cooking, turning occasionally until they are tender and lightly charred.

• 8

  Remove the steak from the grill and let it rest for 5 minutes before slicing and serving alongside the crispy potatoes and grilled asparagus.