NUTRITION

SERVINGS

INGREDIENTS

4 oz Grass-fed sirloin steak

1 medium Sweet potato

1 cup Broccoli florets

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Nonfat plain Greek yogurt

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and pierce it several times with a fork, then place it on the baking sheet.

• 3

  Toss the broccoli florets with olive oil, half the sea salt, and half the black pepper, then spread them on the same sheet.

• 4

  Roast the vegetables for 25-30 minutes until the sweet potato is tender and the broccoli is crisp and charred.

• 5

  Season the steak with the remaining sea salt and black pepper on both sides.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.

• 7

  During the last minute of cooking, add the ghee, smashed garlic cloves, and rosemary to the pan, spooning the aromatic melted fat over the steak.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing.

• 9

  Serve the sliced steak alongside the roasted sweet potato and broccoli, using the Greek yogurt as a high-protein topping for the potato.