NUTRITION

SERVINGS

INGREDIENTS

6 oz Elk steak

1 tbsp Unsweetened cocoa powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1 medium Sweet potato

1 tbsp Olive oil

1 cup Asparagus spears

1 tsp Honey

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with 0.5 tbsp of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 4

  Roast the sweet potatoes for 20 minutes.

• 5

  While potatoes roast, whisk together the cocoa powder, sea salt, black pepper, and cinnamon in a small bowl.

• 6

  Pat the elk steaks dry with a paper towel and press the cocoa spice mixture firmly onto all sides of the meat.

• 7

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat.

• 8

  Sear the elk steaks for 3-4 minutes per side for medium-rare, then remove from the pan to rest.

• 9

  Place the asparagus spears on the baking sheet with the sweet potatoes and roast for an additional 5-7 minutes until tender.

• 10

  Drizzle the honey over the resting elk steaks, then slice and serve alongside the roasted vegetables.