NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

1 medium Yukon gold potato

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

0 tsp Ghee

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  Peel and chop the Yukon gold potato into small cubes, then boil in salted water for 12 to 15 minutes until very tender.

• 2

  While the potatoes boil, place the broccoli florets in a steamer basket over simmering water and steam for 5 to 7 minutes until vibrant green.

• 3

  Pat the cubed sirloin steak dry with paper towels and season evenly with the sea salt and black pepper.

• 4

  Heat the ghee in a cast-iron skillet over medium-high heat until shimmering, then add the steak cubes in a single layer.

• 5

  Sear the steak for 2 to 3 minutes per side without crowding the pan, developing a deep golden-brown crust on all sides.

• 6

  Drain the cooked potatoes and return them to the pot, then mash thoroughly with the Greek yogurt and minced garlic until smooth.

• 7

  Plate the garlic mashed potatoes and steamed broccoli alongside the seared steak cubes, garnishing the potatoes with freshly chopped chives.