NUTRITION

SERVINGS

INGREDIENTS

6 ounces Top Sirloin Steak

150 grams Sweet Potato, cubed

100 grams Green Beans, trimmed

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Pomegranate Arils

1 teaspoon Avocado Oil

0.25 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the avocado oil, garlic powder, and a pinch of salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and lightly browned.

• 4

  While the potatoes roast, steam the green beans for 4 to 5 minutes until they are crisp-tender and bright green.

• 5

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

• 6

  Heat the remaining avocado oil in a heavy skillet over medium-high heat until shimmering.

• 7

  Place the steak in the pan and sear for 3 to 4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 8

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

• 9

  Plate the sliced beef alongside the roasted sweet potatoes and steamed green beans.

• 10

  Garnish the beef with a dollop of Greek yogurt and sprinkle the pomegranate arils over the entire dish for a fresh finish.