NUTRITION

SERVINGS

INGREDIENTS

5 oz grass-fed sirloin steak

1 medium sweet potato

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil and a pinch of salt.

• 3

  Spread the sweet potatoes on a parchment-lined baking sheet and roast for 15 minutes.

• 4

  Trim the woody ends from the asparagus and toss with the remaining olive oil, salt, and pepper.

• 5

  Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 to 12 minutes until tender.

• 6

  Season the steak generously with salt and pepper, then heat a cast-iron skillet over medium-high heat.

• 7

  Sear the steak for 3 to 4 minutes per side; in the final 2 minutes, add smashed garlic and rosemary to the pan to baste the meat.

• 8

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