NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean sirloin steak

1 cup Baby potatoes

0.5 tbsp Extra virgin olive oil

1 cup Red bell pepper

1 tsp Fresh rosemary

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them on the baking sheet with half of the olive oil, sea salt, black pepper, and the minced fresh rosemary.

• 3

  Roast the potatoes for 22 minutes, flipping halfway through, until they are golden and have a crispy exterior.

• 4

  While the potatoes roast, dice the sirloin steak into bite-sized cubes and chop the red bell pepper.

• 5

  Heat the remaining olive oil in a large cast-iron skillet over medium-high heat.

• 6

  Add the diced beef to the skillet in a single layer and sear without moving for 2 minutes to develop a crust, then stir and cook for another 3 minutes.

• 7

  Add the bell peppers and minced garlic to the skillet, sautéing for 3-4 minutes until the peppers are tender-crisp.

• 8

  Remove the roasted potatoes from the oven and toss them directly into the skillet with the beef and peppers to combine before serving.