NUTRITION

SERVINGS

INGREDIENTS

4.8 ounces Top Sirloin Steak

120 grams Sweet Potato, cubed

100 grams Green Beans, trimmed

1/4 cup Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

1 clove Garlic, minced

1/2 teaspoon Dried Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, and a pinch of salt on a large baking sheet.

• 3

  Roast the potatoes for 15 minutes, then remove the sheet from the oven and add the green beans, drizzling them with the remaining olive oil.

• 4

  Return the vegetables to the oven and roast for another 10-12 minutes until the potatoes are tender and the beans are slightly caramelized.

• 5

  While the vegetables finish roasting, season the sirloin steak with salt and black pepper on both sides.

• 6

  Heat a heavy skillet over medium-high heat and sear the steak for 3-5 minutes per side, or until it reaches your desired level of doneness.

• 7

  In a small bowl, stir together the nonfat Greek yogurt and minced garlic to create a creamy sauce.

• 8

  Let the steak rest for 5 minutes before slicing it thinly across the grain.

• 9

  Plate the steak alongside the roasted vegetables and finish with a dollop of the garlic yogurt sauce.