NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Top Sirloin Steak

3/4 cup cooked Jasmine Rice

1 cup Asparagus spears

1 teaspoon Olive Oil

1/8 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the steak on both sides with garlic powder, sea salt, and black pepper.

• 5

  Heat a grill or cast-iron skillet over medium-high heat and brush with the remaining olive oil.

• 6

  Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 7

  Remove the steak from the heat and let it rest for 5 minutes to keep the juices intact before slicing.

• 8

  Warm the pre-cooked jasmine rice and serve alongside the sliced steak and roasted asparagus.