NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top sirloin steak

5 oz Yukon Gold potatoes

0 tbsp Avocado oil

2 whole Garlic cloves

1 cup Fresh green beans

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potatoes into small 1/2-inch cubes to ensure they get maximum crispiness.

• 3

  Toss the potatoes on the baking sheet with 0.5 tbsp of avocado oil and half of the salt and pepper.

• 4

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

• 5

  While potatoes roast, season the steak on both sides with the remaining salt, pepper, and finely chopped fresh rosemary.

• 6

  Heat the remaining 0.5 tbsp of avocado oil in a heavy cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the smashed garlic cloves to the pan during the last 2 minutes to infuse the oil.

• 8

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

• 9

  While the steak rests, steam the green beans in a small amount of water for 3-4 minutes until they are bright green and crisp-tender.

• 10

  Slice the steak against the grain and serve immediately with the crispy potatoes and steamed green beans.