NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Rump steak

1 medium Sweet potato

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

1 clove Garlic

1 cup Fresh spinach

PREPARATION

• 1

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

• 2

  Slice the sweet potato into uniform wedges and toss them in a bowl with half of the olive oil, dried rosemary, and a pinch of sea salt.

• 3

  Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

• 4

  Pat the rump steak dry with paper towels and season both sides generously with the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.

• 6

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

• 7

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

• 8

  While the steak rests, toss the fresh spinach into the warm skillet for 30 seconds until just wilted, then serve immediately with the sliced steak and roasted potatoes.