NUTRITION

SERVINGS

INGREDIENTS

6 oz Tri-tip steak

0.5 cup Baby potatoes

1 cup Brussels sprouts

2 tsp Olive oil

2 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and the brussels sprouts, then toss them on the baking sheet with 1 teaspoon of olive oil, half the sea salt, and half the black pepper.

• 3

  Spread the vegetables in a single layer and roast for 15 minutes.

• 4

  While vegetables roast, pat the tri-tip dry and season with the remaining salt and pepper.

• 5

  Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat. Sear the tri-tip for 2-3 minutes per side until a golden-brown crust forms.

• 6

  Mince the garlic and finely chop the rosemary, then press them onto the top surface of the seared steak.

• 7

  Move the roasted vegetables to the edges of the baking sheet and place the seared tri-tip in the center.

• 8

  Return the sheet to the oven and roast for an additional 10-12 minutes, or until the steak reaches an internal temperature of 135°F for medium-rare.

• 9

  Remove from the oven and let the steak rest on a cutting board for at least 5-10 minutes to lock in the juices.

• 10

  Slice the tri-tip against the grain and serve alongside the crispy roasted potatoes and sprouts.