NUTRITION

SERVINGS

INGREDIENTS

5.4 ounces Top Sirloin Steak

2 cups Broccoli florets

2 cups Fresh Arugula

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Balsamic Vinegar

Pinch of Sea Salt and Black Pepper

Pinch of Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and garlic powder on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, season the steak generously with sea salt and black pepper on both sides.

• 5

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

• 6

  Place the steak in the pan and sear for 4-5 minutes per side for a medium-rare finish.

• 7

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

• 8

  In a small bowl, whisk together the lemon juice and balsamic vinegar to create a light dressing.

• 9

  Toss the arugula with the dressing and serve immediately alongside the sliced steak and roasted broccoli.