NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef sirloin steak

0.5 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tsp fresh rosemary

1 tsp fresh oregano

2 cloves garlic

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp plain Greek yogurt

0.5 oz feta cheese

PREPARATION

• 1

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

• 2

  Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 4

  While vegetables roast, finely mince the garlic, rosemary, and oregano, then combine them in a small bowl with the lemon zest and the remaining olive oil to create a paste.

• 5

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

• 6

  Heat a cast-iron skillet over medium-high heat and sear the steak for 2 minutes per side to develop a deep golden crust.

• 7

  Remove the skillet from heat and carefully press the herb-garlic paste onto the top surface of the steak.

• 8

  Transfer the skillet to the oven and roast for 4-6 minutes until it reaches your desired level of doneness.

• 9

  Allow the beef to rest for at least 5 minutes before slicing against the grain to ensure maximum juiciness.

• 10

  Plate the sliced beef over the roasted vegetables, finishing the dish with a dollop of Greek yogurt and a sprinkle of crumbled feta cheese.