NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

0 cup White rice

1 cup Broccoli florets

0.5 cup Sweet potato

0.5 cup Pumpkin

0 tsp Olive oil

0 tsp Ghee

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato and pumpkin into bite-sized pieces.

• 3

  Toss the broccoli, sweet potato, and pumpkin on the baking sheet with olive oil and half of the salt and pepper.

• 4

  Roast the vegetables for 20 to 25 minutes until the sweet potato is tender and the broccoli edges are crispy.

• 5

  While vegetables roast, season the steak on both sides with the remaining salt and pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for medium-rare.

• 7

  Reduce heat to low, add the ghee, minced garlic, and rosemary to the skillet, and spoon the melting fat over the steak for 1 minute.

• 8

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

• 9

  Serve the sliced steak and roasted vegetables over the warm cooked rice.