NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef eye of round steak

0.5 tbsp Olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 medium Sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

• 2

  Prepare the sweet potato by piercing it with a fork and microwaving for 4 minutes until soft, then slice it in half.

• 3

  Mince the garlic cloves, fresh rosemary, and fresh thyme finely on a cutting board.

• 4

  In a small bowl, combine the minced herbs and garlic with half of the olive oil, sea salt, and black pepper to form a thick paste.

• 5

  Pat the beef eye round steak dry with a paper towel and rub the herb paste generously over both sides of the meat.

• 6

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

• 7

  Sear the steak for 3 minutes per side to develop a golden-brown crust, then remove from heat and let rest for 5 minutes.

• 8

  While the steak rests, place the asparagus on a baking sheet, drizzle with a tiny bit of water or oil spray, and roast in the oven for 10 minutes.

• 9

  Slice the rested steak thinly against the grain and serve immediately with the roasted asparagus and the warm sweet potato half.