NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1 medium sweet potato

0.5 cup broccoli florets

0.5 cup bell pepper strips

0.5 cup zucchini slices

1.5 tsp extra virgin olive oil

1 clove garlic

0.5 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with 0.5 tsp of olive oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 15 minutes to give them a head start on caramelization.

• 4

  Remove the sheet from the oven and add the broccoli, bell peppers, and zucchini, tossing them with another 0.5 tsp of olive oil.

• 5

  Return the vegetables to the oven and roast for an additional 12-15 minutes until the edges are golden and tender.

• 6

  While the vegetables finish, season the steak generously on both sides with sea salt and black pepper.

• 7

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

• 8

  Sear the steak for 3-5 minutes per side for medium-rare, adding the minced garlic and rosemary to the pan during the final 2 minutes of cooking.

• 9

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

• 10

  Plate the sliced steak alongside the roasted sweet potatoes and mixed vegetables, drizzling any remaining pan juices over the meat.