NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.5 medium russet potato

1 cup asparagus spears

0.13 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Slice the russet potato into thin, even wedges and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.

• 4

  While potatoes roast, season the sirloin steak evenly on both sides with the smoked paprika, garlic powder, and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a cast-iron skillet or grill pan over medium-high heat until shimmering.

• 6

  Sear the steak for approximately 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 8

  In the same pan, sauté the asparagus spears for 3-5 minutes until tender-crisp and slightly charred.

• 9

  Slice the steak against the grain and serve immediately with the crispy potato wedges and charred asparagus.