NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top sirloin steak

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a mixing bowl, toss the broccoli and cauliflower florets with half of the olive oil, 0.25 tsp of sea salt, and a pinch of black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly charred at the edges.

• 4

  Finely mince the garlic cloves and chop the fresh rosemary and thyme; combine them in a small bowl to create the herb crust mixture.

• 5

  Pat the sirloin steak dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 6

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

• 7

  Place the steak in the skillet and sear for 3-4 minutes on one side to develop a deep brown crust.

• 8

  Flip the steak and immediately press the garlic-herb mixture onto the seared top surface, then cook for another 3-4 minutes for medium-rare.

• 9

  Remove the steak from the heat and let it rest for 5 minutes on a cutting board to allow juices to redistribute before slicing.

• 10

  Serve the sliced herb-crusted beef alongside the roasted vegetables.