NUTRITION

SERVINGS

INGREDIENTS

6 oz beef sirloin steak

1 cup asparagus spears

1 medium sweet potato

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the sweet potato into 1-inch thick wedges and mince the garlic and fresh rosemary.

• 3

  Place the sweet potato wedges on the baking sheet and toss with half of the olive oil and a pinch of the salt and pepper.

• 4

  Roast the sweet potatoes for 15 minutes to give them a head start.

• 5

  While the potatoes roast, rub the beef sirloin steak with the remaining olive oil, minced garlic, rosemary, salt, and pepper.

• 6

  Carefully remove the baking sheet from the oven, move the potatoes to one side, and place the beef and trimmed asparagus spears on the other side.

• 7

  Return the sheet to the oven and roast for another 12-15 minutes, or until the beef reaches your preferred level of doneness and the asparagus is tender.

• 8

  Remove from the oven and let the beef rest for 5 minutes on a cutting board before slicing thinly against the grain to serve.