NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Top Sirloin Steak

150 grams Red Potatoes, wedged

0.25 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

100 grams Asparagus

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

1 teaspoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the potato wedges with half of the olive oil, minced garlic, salt, and pepper on a baking sheet.

• 3

  Roast the potatoes for 20-25 minutes until they are golden and tender.

• 4

  While potatoes roast, season the sirloin steak generously with salt and pepper.

• 5

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

• 6

  Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.

• 7

  Steam the asparagus or add it to the potato baking sheet for the final 8 minutes of roasting.

• 8

  In a small bowl, whisk together the Greek yogurt, chopped parsley, and lemon juice to create the sauce.

• 9

  Slice the rested steak against the grain and serve alongside the roasted potatoes and asparagus, topped with a dollop of the herb yogurt sauce.