NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Top Sirloin Steak

1 medium Sweet potato

2 cups Kale

0.25 tbsp Extra virgin olive oil

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Toss the sweet potato cubes on the baking sheet with 0.25 tablespoons of olive oil and a pinch of sea salt and black pepper.

• 4

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden brown.

• 5

  While the potatoes roast, season both sides of the top sirloin steak with garlic powder and the remaining sea salt and black pepper.

• 6

  Heat a cast-iron skillet over medium-high heat with the remaining 0.25 tablespoons of olive oil until shimmering.

• 7

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 8

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

• 9

  In the same skillet used for the steak, add the kale and balsamic vinegar, sautéing for 2-3 minutes until the leaves are bright green and wilted.

• 10

  Slice the rested steak against the grain and assemble your bowl with the sautéed kale, roasted sweet potatoes, and beef.