NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

0.5 cup Baby potatoes

1 cup Asparagus

0.75 tbsp Olive oil

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh chives

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the sirloin steak dry with a paper towel and season both sides with 0.125 tsp sea salt and 0.125 tsp black pepper.

• 2

  Place halved baby potatoes in a small pot of boiling water for 5 minutes until slightly softened, then drain and set aside.

• 3

  Heat 0.75 tbsp olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 4

  Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove from the pan and let rest on a cutting board.

• 5

  Add the par-boiled potatoes and trimmed asparagus to the same hot skillet, sautéing for 5 to 7 minutes until the potatoes are golden and the asparagus is tender.

• 6

  In a small bowl, combine the minced garlic, chopped parsley, chives, lemon zest, and the remaining 0.125 tsp salt and 0.125 tsp pepper to create the gremolata.

• 7

  Slice the rested steak against the grain and serve alongside the roasted vegetables, topping the beef with the fresh herb mixture.