NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 medium russet potato

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the russet potato into 1/2-inch cubes and toss with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy.

• 4

  While the potatoes roast, season the sirloin steak on both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil.

• 6

  Sear the steak for 3-4 minutes per side for medium-rare, adding the minced garlic and fresh rosemary to the pan in the final minute of cooking.

• 7

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 8

  Steam the broccoli florets in a small amount of water for 3-4 minutes until they are tender-crisp and bright green.

• 9

  Assemble your power bowl by layering the roasted potatoes and steamed broccoli, then topping with the sliced steak and any remaining pan juices.