NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed top sirloin steak

1 small Russet potato

0.5 tbsp Avocado oil

1 cup Asparagus spears

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the Russet potato into half-inch cubes to ensure even roasting and maximum crispiness.

• 3

  In a bowl, toss the potato cubes with 0.25 tablespoons of avocado oil, the dried rosemary, dried thyme, and half of the sea salt and black pepper.

• 4

  Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 20 minutes.

• 5

  While potatoes roast, season the sirloin steak on both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.25 tablespoons of avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

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

• 8

  During the last minute of searing, add the minced garlic to the skillet, spooning the garlic-infused oil over the steak.

• 9

  Add the asparagus spears to the baking sheet with the potatoes for the final 8 minutes of roasting time.

• 10

  Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain and serving alongside the roasted vegetables.