NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

2 large eggs

0.75 cup Yukon Gold potatoes

0.5 tsp olive oil

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potatoes into half-inch cubes and toss them on the baking sheet with olive oil, garlic powder, and half of the sea salt and black pepper.

• 3

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden brown and crispy.

• 4

  Season the top sirloin steak with the remaining sea salt and black pepper on both sides.

• 5

  Heat a cast-iron skillet over medium-high heat and add half of the ghee. Once hot, sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.

• 6

  In the same skillet, reduce heat to medium and add the remaining ghee. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny.

• 7

  Push the eggs to one side and add the baby spinach to the skillet, sautéing for 1 minute until just wilted.

• 8

  Slice the steak against the grain and serve alongside the roasted potatoes, eggs, and wilted spinach.