NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.75 cup Yukon gold potatoes

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed Yukon gold potatoes with 0.25 tbsp of olive oil and a portion of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer and roast for 20-25 minutes until they are golden and crispy.

• 4

  Season the sirloin steak evenly on both sides with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the steak in the skillet and sear for 4-5 minutes per side for medium-rare doneness.

• 7

  During the last 2 minutes of searing, add the minced garlic, rosemary, and thyme to the pan, spooning the infused oil over the steak.

• 8

  Add the asparagus spears to the skillet for the final 4 minutes of cooking, turning occasionally until tender and lightly charred.

• 9

  Remove the steak from the skillet and let it rest for 5 minutes to lock in the juices before slicing.

• 10

  Plate the sliced steak with the roasted potatoes and charred asparagus, drizzling any remaining pan juices over the top.