NUTRITION

SERVINGS

INGREDIENTS

7 ounces Lean Sirloin Steak, cubed

200 grams Yukon Gold Potatoes, diced

2 cups Fresh Spinach

1 medium Tomato, diced

2 tablespoons Red Onion, finely chopped

2 teaspoons Avocado Oil

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro, chopped

PREPARATION

• 1

  Dice the potatoes into small, uniform cubes and microwave them for 3 minutes to soften the centers for faster browning.

• 2

  In a small bowl, combine the diced tomato, red onion, cilantro, and lime juice with a pinch of salt to create the fresh salsa.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Season the cubed sirloin steak with salt and pepper, then sear in the hot skillet until a dark, savory crust forms on all sides.

• 5

  Add the pre-softened potatoes to the skillet with the beef and continue to cook, stirring occasionally, until the potatoes are golden and crispy.

• 6

  Toss the fresh spinach into the skillet and stir for approximately one minute until the leaves are just wilted and bright green.

• 7

  Divide the beef and potato mixture into bowls and top each serving with a generous spoonful of the chilled tomato salsa.