NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Beef Top Round Steak

1.5 cups Broccoli Florets

1 cup sliced Carrots

1 teaspoon Avocado Oil

0.5 teaspoon Olive Oil

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced carrots with olive oil, half of the garlic powder, and a pinch of salt and pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 4

  While the vegetables roast, pat the beef steak dry with paper towels and season both sides with the remaining garlic powder, salt, and pepper.

• 5

  Heat the avocado oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

• 6

  Place the beef in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 7

  Transfer the beef to a cutting board and let it rest for 5 minutes to keep the juices intact before slicing thinly against the grain.

• 8

  Serve the sliced beef alongside the roasted vegetables for a clean, protein-packed meal.