NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 medium sweet potato

1 cup asparagus spears

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes for even cooking.

• 3

  Toss the sweet potato cubes on the baking sheet with 0.5 tbsp avocado oil, 0.25 tsp sea salt, and 0.25 tsp garlic powder.

• 4

  Roast the potatoes for 20 minutes, then add the asparagus spears to the tray and roast for an additional 5 minutes until the potatoes are crispy.

• 5

  While the vegetables roast, pat the steak dry and season both sides with the remaining 0.25 tsp sea salt and 0.25 tsp black pepper.

• 6

  Heat the remaining 0.5 tbsp avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 7

  Place the steak in the hot skillet and sear for 3-4 minutes per side for a medium-rare finish.

• 8

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

• 9

  Slice the steak against the grain and serve alongside the roasted sweet potatoes and asparagus.