NUTRITION

SERVINGS

INGREDIENTS

3 ounces Top Sirloin Steak

1.5 cups Sweet Potato, cubed

1 tablespoon Avocado Oil

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1/4 cup Red Onion, diced

1/2 teaspoon Smoked Paprika

PREPARATION

• 1

  Dice the sweet potato into small, even cubes and finely chop the red onion and bell pepper.

• 2

  Heat half of the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the sweet potatoes to the skillet and season with smoked paprika, salt, and pepper.

• 4

  Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and golden brown.

• 5

  Add the diced onions and bell peppers to the skillet with the potatoes and sauté for another 5 minutes until the onions are translucent and slightly caramelized.

• 6

  While the hash is finishing, season the steak with salt and pepper.

• 7

  In a separate small skillet, heat the remaining oil over high heat and sear the steak for 3-4 minutes per side for medium-rare.

• 8

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing into thin strips across the grain.

• 9

  Turn off the heat on the hash skillet and stir in the fresh spinach until it is just wilted from the residual heat.

• 10

  Divide the hash onto plates and top with the sliced seared steak.