NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Top sirloin steak

0.75 medium Russet potato

0.25 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Garlic powder

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Chop the Russet potato into small, uniform cubes and place them in a bowl.

• 3

  Toss the potatoes with half of the olive oil, dried rosemary, garlic powder, and a pinch of salt and pepper.

• 4

  Spread the potatoes on a parchment-lined baking sheet and roast for 20 minutes.

• 5

  While potatoes roast, season the steak on both sides with the remaining salt and pepper.

• 6

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil and sear the steak for 3-4 minutes per side for medium-rare.

• 7

  Add the asparagus spears to the baking sheet with the potatoes for the final 10 minutes of roasting time.

• 8

  Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.

• 9

  Plate the sliced beef with the crispy potatoes and roasted asparagus, then garnish with fresh parsley.