NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.5 cup Cooked whole wheat penne pasta

0.5 cup Baby yellow potatoes

1 cup Broccoli florets

0.5 tbsp Ghee

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Quarter the baby potatoes and toss them with the olive oil and half of the sea salt and black pepper on the prepared baking sheet.

• 3

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

• 4

  While potatoes roast, steam the broccoli florets for 5-6 minutes until they are vibrant green and tender, then set aside.

• 5

  Cut the sirloin steak into 1-inch cubes and season with the remaining salt, pepper, and dried oregano.

• 6

  Heat a large skillet over medium-high heat and sear the steak cubes for 2-3 minutes per side until browned and cooked to your desired level of doneness.

• 7

  Reduce the skillet heat to low and add the ghee and minced garlic, stirring constantly for 30 seconds until the garlic is aromatic.

• 8

  Add the cooked pasta and roasted potatoes to the skillet, tossing thoroughly to coat every piece in the garlic butter sauce.

• 9

  Plate the steak and pasta mixture alongside the steamed broccoli and serve immediately.