NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 cup Yukon Gold potatoes

1 cup asparagus

2 tsp extra virgin olive oil

1 tsp garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Wash and cube the Yukon Gold potatoes into 1/2-inch pieces to ensure they roast evenly.

• 3

  In a large bowl, toss the potatoes with 1 teaspoon of olive oil, half of the minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Spread the potatoes on the sheet pan and roast for 15 minutes.

• 5

  While the potatoes are roasting, cut the top sirloin into 1-inch bite-sized cubes and trim the woody ends off the asparagus.

• 6

  Toss the steak cubes and asparagus in the same bowl with the remaining olive oil, garlic, and herb seasoning.

• 7

  Remove the pan from the oven, slide the potatoes to one side, and add the steak and asparagus to the other side.

• 8

  Return the pan to the oven and roast for an additional 10-12 minutes until the steak is cooked to your preference and the potatoes are golden.

• 9

  Allow the steak to rest for 2 minutes on the pan before serving to ensure every bite stays juicy.