NUTRITION

SERVINGS

INGREDIENTS

30 ounces Top Sirloin Steak

3 large Sweet Potatoes

4 cups Broccoli Florets

5 tablespoons Avocado Oil

1 teaspoon Sea Salt

1 teaspoon Black Pepper

1 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

  Peel the sweet potatoes and cut them into uniform wedges, then toss them in a bowl with two tablespoons of avocado oil, sea salt, and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for twenty minutes.

• 4

  While the potatoes roast, cut the broccoli into bite-sized florets and toss with one tablespoon of avocado oil and garlic powder.

• 5

  Add the broccoli to the baking sheet with the potatoes and continue roasting for another fifteen minutes until the vegetables are tender and slightly charred.

• 6

  Season the steaks generously on both sides with sea salt and black pepper.

• 7

  Heat the remaining two tablespoons of avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 8

  Place the steaks in the hot skillet and sear for four to five minutes per side for medium-rare, or until they reach your preferred level of doneness.

• 9

  Remove the steaks from the pan and let them rest on a cutting board for at least five minutes to lock in the juices.

• 10

  Slice the steak against the grain and serve alongside the roasted sweet potatoes and broccoli.