NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1.5 cup Broccoli florets

4 oz Yukon gold potatoes

1 tbsp Extra virgin olive oil

2 clove Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the potatoes into half-inch cubes and cut the broccoli into bite-sized florets.

• 3

  Toss the potatoes and broccoli on a baking sheet with half of the olive oil and a pinch of the salt and pepper.

• 4

  Roast the vegetables for 20 to 25 minutes until the broccoli is charred and the potatoes are fork-tender.

• 5

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

• 6

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

• 7

  Sear the steak for 4 to 5 minutes per side, adding the smashed garlic cloves and rosemary sprig to the pan during the last 2 minutes of cooking.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain to serve.