NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.5 medium Russet potato

0.25 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.5 cup Yellow onion

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Scrub the potato and dice it into 1/2-inch cubes, then toss them in a bowl with half of the olive oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the potato cubes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While the potatoes roast, slice the sirloin steak into thin strips across the grain and season them with the dried oregano.

• 5

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

• 6

  Add the sliced onions and bell peppers to the skillet and sauté for 5 minutes until they are softened and show slight char marks.

• 7

  Push the vegetables to the edges of the pan, add the steak strips to the center, and sear for 2-3 minutes per side until browned.

• 8

  Add the baby spinach to the skillet and stir for about 1 minute until the leaves are just wilted and bright green.

• 9

  Assemble the power bowl by placing the crispy roasted potatoes at the bottom and topping them with the savory steak and vegetable mixture.