NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Top Sirloin Steak

1/2 cup diced Red Potatoes

1/2 cup Asparagus spears

1 small slice Sourdough Bread

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Strawberries

PREPARATION

• 1

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

• 2

  Toss the diced red potatoes with half of the olive oil, salt, and pepper, then roast for 20 minutes until golden.

• 3

  Season the top sirloin steak with sea salt and cracked black pepper.

• 4

  Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare.

• 5

  While the steak cooks, toss the asparagus with the remaining oil and grill for 3-4 minutes until tender-crisp and charred.

• 6

  Lightly toast the sourdough bread until crisp.

• 7

  Let the steak rest for 5 minutes before slicing it against the grain.

• 8

  Assemble the bowl with the sliced steak, roasted potatoes, and grilled asparagus.

• 9

  Serve with the toasted sourdough and fresh strawberries on the side.