NUTRITION

SERVINGS

INGREDIENTS

5 oz Skirt steak

0.75 cup Baby red potatoes

1 cup Green beans

0.25 whole Avocado

0.5 cup Cucumber

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat the oven to 400°F and bring a grill or cast-iron skillet to medium-high heat.

• 2

  Halve the baby red potatoes and toss them with half of the olive oil and a pinch of sea salt and black pepper.

• 3

  Spread the potatoes on a baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  Season the skirt steak evenly on both sides with garlic powder and the remaining sea salt and black pepper.

• 5

  Grill the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 6

  Steam the green beans in a small amount of water for 4-5 minutes until they reach a tender-crisp texture.

• 7

  Dice the cucumber and avocado, then toss them in a small bowl with the lemon juice and the remaining olive oil.

• 8

  Slice the rested steak against the grain and serve it with the roasted potatoes, steamed green beans, and the fresh cucumber-avocado salad.