NUTRITION

SERVINGS

INGREDIENTS

6 oz Strip steak

0.5 cup Red potatoes

0.13 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed red potatoes with half of the olive oil, sea salt, and black pepper, then roast for 20-25 minutes until golden.

• 3

  Season the strip steak generously with the remaining sea salt and black pepper on both sides.

• 4

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil until shimmering.

• 5

  Sear the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.

• 6

  During the last minute of searing, add the minced garlic and chopped rosemary to the pan, spooning the infused oil over the steak.

• 7

  Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes.

• 8

  Quickly sauté the fresh spinach in the same skillet using the residual heat until just wilted.

• 9

  Serve the rested steak alongside the crispy roasted potatoes and wilted spinach.