NUTRITION

SERVINGS

INGREDIENTS

4 oz top sirloin steak

1.5 oz brown rice penne pasta

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice pasta according to package instructions until al dente.

• 2

  While pasta cooks, slice the steak into thin strips and season with half of the sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the steak strips for 2-3 minutes per side until browned, then remove from the pan and set aside.

• 4

  Reduce heat to low, add minced garlic to the same skillet, and sauté for 30 seconds until fragrant.

• 5

  Whisk together the Greek yogurt, parmesan cheese, nutritional yeast, and remaining salt and pepper in a small bowl.

• 6

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet along with the spinach.

• 7

  Stir in the yogurt mixture and reserved pasta water, tossing constantly over low heat until the sauce is creamy and the spinach is wilted.

• 8

  Return the steak to the pan, toss to combine, and serve immediately.