NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 small Russet potato

1 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Dice the potato into small cubes and toss with half of the olive oil, smoked paprika, garlic powder, salt, and pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they achieve a golden, crispy exterior.

• 4

  While the potatoes roast, rub the steak with the remaining oil and spices.

• 5

  Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare.

• 6

  Add the asparagus spears to the grill during the last 4 minutes of cooking, turning occasionally until tender-crisp.

• 7

  Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain and serving with the potatoes and asparagus.