NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

1 medium sweet potato

1 cup zucchini

0.5 tbsp olive oil

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the zucchini into 1/4-inch rounds.

• 3

  Toss the sweet potato cubes with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 15 minutes, then add the zucchini to the sheet and roast for an additional 10 minutes until tender.

• 5

  While vegetables roast, season the steak on both sides with garlic powder, dried rosemary, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a heavy-bottomed 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, or until it reaches your desired doneness.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain to serve with the roasted vegetables.