NUTRITION

SERVINGS

INGREDIENTS

5 oz Top Sirloin Steak

150g Yukon Gold Potatoes, cubed

2 tsp Extra Virgin Olive Oil

1 tsp Balsamic Glaze

2 cloves Garlic, minced

0.5 tsp Kosher Salt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed Yukon Gold potatoes with 1 teaspoon of olive oil, minced garlic, and a pinch of salt.

• 3

  Spread the potatoes on a baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  While potatoes roast, pat the sirloin steak dry with a paper towel and season generously with the remaining kosher salt and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 7

  Remove the steak from the pan and let it rest for 5 minutes to keep the juices intact.

• 8

  Plate the steak alongside the garlic potatoes and drizzle the balsamic glaze over the beef for a sweet and salty finish.