NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 cup Sweet potato

2 cups Baby spinach

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces. In a bowl, toss them with 0.5 tablespoon of olive oil, a pinch of sea salt, and a pinch of black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes, or until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, cut the sirloin steak into 1-inch bite-sized pieces. Season the steak bites evenly with the dried thyme, dried rosemary, and the remaining sea salt and black pepper.

• 5

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

• 6

  Add the steak bites to the skillet in a single layer. Sear for 2-3 minutes without moving them to develop a golden crust, then flip and cook for another 2 minutes for medium-rare.

• 7

  Reduce the heat to medium and add the minced garlic to the skillet, stirring for 30 seconds until fragrant.

• 8

  Add the baby spinach to the skillet with the steak and garlic. Toss gently for 1-2 minutes until the spinach is just wilted and vibrant green.

• 9

  Remove from heat and serve the garlic herb steak bites and spinach alongside the roasted sweet potatoes.