NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top Sirloin Steak

1 Large Egg

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

2 cups Arugula

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the chopped zucchini and red bell pepper with a half teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until tender.

• 3

  While vegetables roast, bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes for a jammy yolk.

• 4

  Immediately transfer the egg to an ice bath, then peel and set aside.

• 5

  Season the sirloin steak with salt and pepper, then grill over medium-high heat for 3-4 minutes per side or until desired doneness is reached.

• 6

  Let the steak rest for 5 minutes before slicing thinly against the grain.

• 7

  In a small bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

• 8

  Place the arugula in a large bowl, top with the roasted vegetables and sliced beef, then add the halved egg.

• 9

  Drizzle the lemon vinaigrette over the salad and enjoy immediately.