NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Top Sirloin Steak

120g Sweet Potato

100g Broccoli Florets

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

PREPARATION

• 1

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

• 2

  Cut the broccoli into bite-sized florets and toss them with half of the olive oil and a pinch of salt.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crispy and tender.

• 4

  Peel and cube the sweet potato, then boil in a small pot of water for 10-12 minutes until soft.

• 5

  Drain the sweet potato and mash it thoroughly with the Greek yogurt and garlic powder until smooth.

• 6

  Season the steak with salt and pepper on both sides.

• 7

  Heat the remaining olive oil in a heavy skillet over medium-high heat.

• 8

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

• 9

  Allow the steak to rest for 5 minutes before slicing it against the grain.

• 10

  Plate the sliced steak alongside the sweet potato mash and roasted broccoli for a balanced, clean meal.