NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 cup Yukon gold potatoes

1 cup Green beans

2 tsp Avocado oil

2 cloves Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Wash the Yukon gold potatoes and dice them into uniform 1/2-inch cubes to ensure even cooking.

• 2

  Heat 1 teaspoon of avocado oil in a large cast-iron skillet over medium-high heat. Add the diced potatoes and a pinch of sea salt.

• 3

  Cook the potatoes for 10-12 minutes, tossing occasionally, until they are golden brown and crispy on the outside and tender on the inside. Remove from the skillet and set aside.

• 4

  While potatoes cook, season the steak on both sides with sea salt, black pepper, and garlic powder.

• 5

  In the same skillet, heat the remaining 1 teaspoon of avocado oil over medium-high heat until shimmering.

• 6

  Place the steak in the skillet along with the smashed garlic cloves and the rosemary sprig. Sear for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 7

  While the steak sears, steam the green beans in a small pot with a splash of water for 4-5 minutes until bright green and tender-crisp.

• 8

  Remove the steak from the pan and let it rest for at least 5 minutes before slicing against the grain.

• 9

  Plate the sliced steak with the crispy potatoes and steamed green beans, drizzling any remaining pan juices over the meat.