NUTRITION

SERVINGS

INGREDIENTS

5.3 ounces Top Sirloin Steak

1.2 cups Yukon Gold Potatoes, diced

1.6 cups Broccoli Florets

2 teaspoons Avocado Oil

0.5 teaspoon Dried Rosemary

0.5 teaspoon Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss the diced potatoes with one teaspoon of avocado oil, dried rosemary, and garlic powder in a medium bowl.

• 3

  Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 25 minutes until golden brown and crispy.

• 4

  Pat the sirloin steak dry with a paper towel and season both sides with a pinch of salt and black pepper.

• 5

  Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

• 7

  While the steak cooks, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender and vibrant green.

• 8

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain to serve.