NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

0.75 cup Red potatoes

1 cup Asparagus

0 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash and cube the red potatoes into bite-sized pieces, then toss them in a bowl with 0.5 tbsp olive oil, 0.125 tsp sea salt, and the dried rosemary.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes until they begin to soften and turn golden.

• 4

  Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, drizzling with 0.25 tbsp olive oil and another pinch of salt.

• 5

  Return the vegetables to the oven for an additional 10 to 12 minutes until the asparagus is tender and the potatoes are crispy.

• 6

  While the vegetables finish, season the sirloin steak on both sides with the remaining sea salt and black pepper.

• 7

  Heat the final 0.25 tbsp of olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4 minutes per side for medium-rare.

• 8

  Add the minced garlic to the skillet during the last minute of cooking, tilting the pan to baste the steak with the aromatic garlic oil.

• 9

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