NUTRITION

SERVINGS

INGREDIENTS

6 ounces Top Sirloin Steak, sliced into strips

1.1 cups Sweet Potato, cubed

1.1 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

1 Lemon wedge

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper on the baking sheet.

• 3

  Spread the vegetables in a single layer and roast for 20 to 25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

• 4

  While the vegetables roast, season the lean beef strips evenly with garlic powder, salt, and pepper.

• 5

  Heat the remaining olive oil in a cast-iron skillet or heavy pan over medium-high heat until it begins to shimmer.

• 6

  Add the beef strips to the hot skillet and sear for 2 to 3 minutes per side until a golden-brown crust forms and they reach your desired level of doneness.

• 7

  Remove the beef from the heat and let it rest for a minute to keep the juices locked in.

• 8

  Plate the seared beef alongside the roasted vegetables and serve immediately with a fresh lemon wedge for a bright, zesty finish.