NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top sirloin steak

1 medium Yukon Gold potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into half-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  In a large bowl, toss the potatoes, broccoli, and bell peppers with 0.5 tablespoon of olive oil and half of the sea salt, black pepper, and garlic powder.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the potatoes are golden and tender.

• 5

  While the vegetables roast, pat the steak dry with paper towels and season both sides with the remaining salt, pepper, garlic powder, and dried oregano.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 8

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 9

  Serve the sliced steak alongside the roasted vegetable medley for a complete, clean-eating meal.