NUTRITION

SERVINGS

INGREDIENTS

5.5 oz T-bone steak

0.5 medium Yukon gold potato

0.25 tbsp Extra virgin olive oil

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

1 cup Fresh arugula

PREPARATION

• 1

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

• 2

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

• 3

  Spread the potatoes on the baking sheet and roast for 25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, pat the T-bone steak dry with paper towels to ensure a good sear.

• 5

  In a small ramekin, mix the smoked paprika, garlic powder, onion powder, and the remaining salt and pepper to create a dry rub.

• 6

  Apply the rub generously to both sides of the steak, pressing it into the meat.

• 7

  Heat a grill or cast-iron skillet over medium-high heat and add the remaining olive oil.

• 8

  Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred internal temperature.

• 9

  Remove the steak from the heat and let it rest for 5 minutes to allow the juices to redistribute.

• 10

  Plate the steak with the roasted potato wedges and a handful of fresh arugula for a clean, peppery finish.