NUTRITION

SERVINGS

INGREDIENTS

5 ounces Top Sirloin Steak

2 medium Zucchinis

1 cup Broccoli florets

2 tablespoons Heavy Cream

2 tablespoons Grated Parmesan Cheese

1 teaspoon Grass-fed Butter

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

  Season the sirloin steak generously with sea salt and cracked black pepper on both sides.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until it reaches your desired level of doneness.

• 3

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing it thinly against the grain.

• 4

  While the steak rests, steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until they are tender-crisp.

• 5

  Spiralize the zucchinis into long noodles and pat them firmly with a paper towel to remove any excess moisture.

• 6

  In a separate small skillet, melt the butter over medium heat and sauté the minced garlic for about 30 seconds until it becomes fragrant.

• 7

  Whisk in the heavy cream and grated parmesan cheese, simmering the mixture for 2 minutes until the sauce thickens into a creamy consistency.

• 8

  Add the zucchini noodles to the alfredo sauce and toss gently for 1-2 minutes until they are just warmed through and well coated.

• 9

  Plate the creamy zucchini noodles alongside the sliced steak and steamed broccoli, finishing with a sprinkle of fresh parsley if desired.