NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Carrots

PREPARATION

• 1

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

• 2

  Mince the garlic cloves finely and strip the leaves from the fresh rosemary and thyme sprigs before chopping them.

• 3

  In a small bowl, whisk together half of the olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Pat the top sirloin steak dry with a paper towel and rub the herb mixture evenly over all sides of the beef.

• 5

  Snap the woody ends off the asparagus and slice the carrots into thin, uniform rounds to ensure even cooking.

• 6

  Toss the prepared vegetables in the remaining olive oil and a light sprinkle of salt and pepper.

• 7

  Arrange the beef and vegetables in a single layer on the baking sheet, ensuring they are not overcrowded.

• 8

  Roast for 15 to 18 minutes until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are tender.

• 9

  Transfer the beef to a cutting board and let it rest for 5 minutes to lock in the juices before slicing thinly against the grain.