NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 medium Yukon Gold potato

2 tsp 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

1 cup green beans

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and trim the ends off the green beans.

• 3

  Finely mince the garlic cloves, fresh rosemary, and fresh thyme.

• 4

  In a small bowl, whisk together 1 tsp of olive oil with half of the minced garlic and half of the chopped herbs.

• 5

  Toss the potato cubes on a parchment-lined baking sheet with the herb-oil mixture, 0.25 tsp sea salt, and a pinch of black pepper.

• 6

  Roast the potatoes for 15 minutes in the preheated oven.

• 7

  Add the green beans to the baking sheet, tossing them with the potatoes and remaining herb-oil mixture, then roast for another 10 minutes until the potatoes are golden and the beans are tender.

• 8

  While the vegetables finish roasting, season the steak on both sides with the remaining sea salt and black pepper.

• 9

  Heat the remaining 1 tsp of olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.

• 10

  Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain and serving with the roasted vegetables.