NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Top sirloin steak

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Plain Greek yogurt

1 tbsp Fresh chives

1 cup Broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the potato clean, prick it several times with a fork, and rub the skin with half of the olive oil and a pinch of sea salt.

• 3

  Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender.

• 4

  While the potato bakes, season the sirloin steak with the remaining sea salt, black pepper, and garlic powder.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare. Remove from heat, let it rest for 5 minutes, then slice into small cubes.

• 6

  Steam the broccoli florets in a steamer basket for 4-5 minutes until bright green and tender-crisp.

• 7

  Once the potato is done, slice it down the center and fluff the inside with a fork.

• 8

  Stuff the potato with the cubed steak and steamed broccoli.

• 9

  Top with a dollop of Greek yogurt and garnish with freshly chopped chives before serving.