NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top Sirloin Steak

150g Red Potatoes, cubed

1/2 cup Sweet Corn kernels

1/2 medium Zucchini, sliced

1/4 medium Avocado, sliced

1 tsp Avocado Oil

PREPARATION

• 1

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

• 2

  Toss the cubed red potatoes with a pinch of sea salt and roast for 20-25 minutes until they are golden and crispy.

• 3

  Season the top sirloin steak generously with salt and pepper on both sides.

• 4

  Heat the avocado oil in a heavy cast-iron skillet over medium-high heat until shimmering.

• 5

  Sear the steak for approximately 4 minutes per side to reach a perfect medium-rare internal temperature.

• 6

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to keep the juices intact.

• 7

  In the same skillet, add the sliced zucchini and corn kernels, sautéing for 3-4 minutes until they are tender-crisp and slightly browned.

• 8

  Slice the rested steak against the grain and arrange it on a plate with the roasted potatoes and sautéed vegetables.

• 9

  Top the dish with fresh avocado slices for a creamy finish.