NUTRITION

SERVINGS

INGREDIENTS

6 ounces Top Sirloin Steak

1 cup Sliced Zucchini

1 cup Broccoli Florets

1 slice Uncured Bacon, chopped

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

PREPARATION

• 1

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

• 2

  Toss the zucchini slices and broccoli florets with half of the olive oil and a pinch of sea salt and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

• 4

  While the vegetables roast, season the sirloin steak generously with salt and pepper on both sides.

• 5

  Heat a heavy skillet over medium-high heat with the remaining olive oil.

• 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

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices inside.

• 8

  In the same skillet, add the chopped bacon and cook until crisp.

• 9

  Add the fresh spinach to the skillet with the bacon and sauté for 1-2 minutes until just wilted.

• 10

  Slice the steak against the grain and serve alongside the roasted vegetables and the warm bacon-spinach mixture.